Gyuto 24 cm Nigara Hamono VG-10 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.

Japanese stainless steel of very high quality. It was created by Takefu Steel Ltd. Supposedly, the "G" in the name is responsible for the "gold standard", i.e. the gold standard of the quality of this steel. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by: tojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of 60-61 or even 62 HRC, which means that it keeps sharpness well (not much worse than 154 CM / AST34). Despite its high hardness, it sharpens well. This steel has a greater fracture toughness than 154CM / AST34. The VG-10 hasgood corrosion resistance. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, "ten" are considered to be the higher quality steel.

Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan. If you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.

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 shouldonly 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.