Description
Japanese Kitchen Knife Gyutou | Kumadori VG10 33 layers
| Size | 330mm full length, 160g |
| 210mm blade | |
| Material | Stainless Steel (3 layers) |
| Surface: | Stainless Steel (16 layers) x2 |
| Core material: | VG10 (stainless steel) |
| Handle: | Black Compressed Plywood |
Made in Japan
Care:
1. After each use, wash and wipe off with cloth and dry completely
2. When storing for a long period, coat the knife with some plant based oil and wrap with a tea towel.
3. The sharpness of the blade can be maintained by sharpening it, so sharpen it about once every 10 days before use.
Cautions and Tips to keep it for lifetime:
1. Please do not use it for anything other than cooking.
2. Please use wooden cutting board as much as possible.
3.When using a cooking knife, especially when cutting hard foods such as frozen foods, bones, crabs, pumpkins, etc., it may cause blade chipping, blade edge breaks, and cracks, so please use a special knife.
4. Do not touch the blade with your hands or fingers directly.
5.Do not burn the knife with fire or hit it with a hammer.
6. Keep out of the reach of children.
Bojan –
Beef knife really lives up to its name. We used it to cut through chuck steak which we always struggled with our old knife. It slices like through butter with no strength applied and it’s very light. It is very sharp so extra care while handling is needed. We loved Japanese knife so much that we ordered 2 more different ones!
j-okini –
Thank you so much for taking time to write the review! I’m glad to hear that you are enjoying this Japanese handmade knife!