When it comes to hand-forged Japanese knives, this series would be said to have an excellent price-quality ratio. The perfect combination of damask patterns and forging marks with the European style handle make this knife highly desirable among professional chefs and hobbyists.

The shape of this knife is called Gyuto, which means "cow sword" in translation. It is considered a universal knife suitable for all kitchen tasks and its shape allows you to cut and chop with pleasure. The thin blade will give you the feeling that the food does not resist when cutting and you will feel the famous sharpness of Japanese steel.

The blade is made of VG10 steel that is coated with multiple layers of damascus and tsuchime forging marks. VG-10 is one of the most popular and highly regarded Japanese stainless steels for making kitchen knives. It has strong corrosion resistance and can provide very good sharpness. In Japanese, ``tsuchime'' means ``nailed'' and you'll see actual hammer marks on the blade. This finish does two things: it gives the knife a look reminiscent of ancient Japanese hand-crafting techniques, and it creates tiny air pockets that prevent an absolute vacuum from forming, so particularly starchy foods like potatoes can't stick to the knife.

The handle of the knife is made in European style, from stabilized wood secured with three steel rivets and secured with a stainless steel collar that is welded where the handle and blade meet.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".