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$680.00
The Gyuto, or chef's knife, is the most important knife for nearly all chefs. The long, pointed blade is used for slicing, chopping, and precision work. This is most similar to a German or French chef’s knife.
Kikuichi Gyuto Kiritsuke Kasumi- Aoko Blue Carbon Damascus 8"
Superior double beveled knives from the famed Kokajikai knife makers in Sakai. These are true hand forged 9-layer Damascus Aoko Blue carbon steel knives. The double beveled blades have fantastic geometry and edge holding.
Comes in a Paulownia wood box. Interior style and color may vary.
| Blade | 9 Layers; Hand Forged |
| Edge | Blue #2 Carbon Steel |
| Layers | 405 Stainless Steel |
| HRC | 62-63 |
| Bevel | Double |
| Bevel Angle Ratio | 50:50 |
| Handle | Octagonal Wa Handle Japanese Magnolia Water Buffalo Horn Ferrule |
