Gyuto 20 cm Gihei HAP-40/SS Western Pakka

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 high speed powder tool steel from Hitachi Steelworks. It is recognized by many users as the best rusty powder steel on the market. Due to the mixture of incredible amounts of carbide-forming elements, the hardness and strength of this steel are extremely high. Chrome, improving e.g. tensile strength, sharpness and corrosion resistance, molybdenum to improve machinability and strength, vanadium and tungsten to improve wear resistance and hardness, with a large addition of cobalt (which increases the positive effect of each of the above-mentioned elements) make knives made of HAP 40 reliable. The hardness achieved by this steel is unbelievable, reaching 64-68 HRC. This steel is distinguished by amazing sharpness, but due to its hardness sharpening will be a challenge. It is a steel that is partially resistant to corrosion, but it is worth paying attention to its maintenance (cleaning and oiling), as it may rust. Is this steel suitable for knives then? I think that after reading the description, you have no doubts, this steel is great for extreme cutting, you can count on its strength and hardness. However, it needs more care than typical stainless steel, but with proper care, knives made of HAP 40 steel will serve you faithfully

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.