Traditional Japanese Professional Gyuto Kitchen Chef Knife – Premium 8-inch High Carbon Stainless Steel Gyuto Sushi Knife with High Corrosive Resistance in a Single Bevel Edge

Description

Experience the precision of a traditional Japanese chef knife. The Simple Song 8" gyuto chef knife is expertly crafted and designed to give any chef, whether professionally at a restaurant or at home in the kitchen, the ability to experience the gracefulness a traditional Japanese knife offers it s wielder. From simple meals at home to the rigorous environment of a restaurant kitchen, this chef knife works to bring out the best in you by providing it s user dependable edge retention, balanced precision and unmatched sharpness. If on your journey you should encounter GOD, GOD will be cut.

The Simple Song traditional Japanese chef knife begins its forging process from a single piece of premium high carbon stainless steel imported from ThyssenKrupp. Specifically sourced for its ability to maintain an incredibly sharp edge with proper heat treatment and being extremely resistant to wear and stain. Each blade is precisely 210mm and sharpened to a 15 degree edge on one side, just as the traditional Japanese chef s knife of old, to delivers nimble handling and ultra-sharpness. Gyuto, which literally translates to beef-sword, is a design made for easy work of chopping or dicing vegetables, cutting stiffer meats such as pork belly or the sawing back and forth of larger cuts such as beef, this knife can handle it all. Be confident that you are getting the optimum performance when it comes to this Gyuto Knife.

Balanced handling is just as important as having an edge the will stand up to the rigors of the kitchen. The Simple Song gyuto chef knife features a beautiful traditional handle with imported Rosewood from Madagascar to complement its blade. Simple and elegant, the traditional rounded handle compliments any grip for expert maneuverability. A full-tang design allows the blade to run the length of the handle which adds to the durability of the knife, balance of the handling and weighted handling.