Gyuto 21 cm Motokyuuichi Aogami#2/SS

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.

It is a high-carbon tool steel, specially developed and cast by the Hitachi steel mill for durable knives and tools. It is characterized by a very high level of purity (sulfur and phosphorus content below 0.03%), which makes it one of the highest quality steel. It differs from typical carbon steels by its outstanding hardness - which can even exceed 63 HRC. This hardness is obtained by a significant addition of carbide-forming elements such as chromium and tungsten. This steel has all the advantages of carbon steels, apart from hardness, it is extremely easy to sharpen and keeps sharpness for a long time. These features guarantee a very pleasant, silky, but also aggressive cut. However, be careful, the unusual hardness can reduce its resistance to cracking and chipping. Knives made of this type of steel due to the fact that they are rust, become covered with a patina with time, which not everyone considers aesthetic. However, it is useful because it blocks the further progress of corrosion by creating a protective layer.

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 ofcamellia oil, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in theappearance of small spots of rust. It is completelyunacceptable 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.