Gyuto 24 cm Kei Kobayashi SG2 Damascus

This knife shape can do almost anything in the kitchen, from preparing meat to cutting vegetables. At first glance, you can see the similarity to the European chef's knife, but the design differences are significant. First of all, Gyuto is thinner so that it flows easily through the cut product; made of better steel, which allows you to maintain the desired sharpness for longer, while being usually lighter than its western cousins, which reduces fatigue while working with it.

This type of knife comes in various variants, shapes and handles. The standard gyuto has a light natural wood handle. Its core should be made of the best steel, which is clad with other softer steel that protects against corrosion, makes the structure more flexible and allows it to be much easier to slim down to restore its original ability to flow through the sliced ​​products. In our store there are also Europeanized gyuto which are very similar to the European chef's knives and try to connect both worlds.

This steel is powder-coated, high-speed steel. Thanks to the unique production process, this steel has a very high degree of purity, precisely selected chemical composition and an intricately designed structure. It has anoutstanding sharpness at the level of 64 HRC, it is harder than most powder steels, thanks to the significant share of molybdenum and vanadium forming carbides. A significant amount of vanadium, in addition to improving the hardness and abrasion resistance of steel, does not reduce plastic properties, and even improves impact strength and elasticity. The very high content of molybdenum, improving the strength properties, together with chromium also affects the corrosion resistance of this steel. R2/SG2 keeps sharpness for a very long time. In addition, it is maintenance-free,with excellent blades, even better than the iconic ZDP-189. This steel is ideal for professionals who have the highest demands on their tools.

The basic principle of maintaining stainless steel knives is to wipe them dry. 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.