Gyuto 21 cm Yoshikane SKD/SS

• Blade Steel Type: Carbon Semi-stainless (Core) enveloped by stainless steel
• Handle: Teak wood
• Hardness Rockwell (HRC): 62-63
• Total length: 36,5 cm
• Handle length: 13,3 cm
• Blade length: 21,0 cm
• Blade width: 4,7 cm
• Spine thickness: 3,0 mm
• Weight: 159 g

Made in Japan

KNIFE CARE

Carbon steel requires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina. After wiping the knife dry, it is best to lubricate it with a small amount of camellia oil, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the appearance of small spots of rust. It is completely unacceptable to wash the knives in a dishwasher, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip. When cutting, do not twist the knife from side to side, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should only be used as a cutting tool, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.

STEEL