Our Tetsuhiro Gyuto kitchen knife combines a form well-known to Western chefs with the fine blade profile characteristic of Japanese smiths. Extremely versatile and perfect for using in a rock-and-roll motion, this gyuto will quickly become the most used tool in the kitchen. It's black pakka wood handle will be a familiar and comfortable shape to Australian cooks.
This knife is forged with VG10 stainless steel clad with a Damascus pattern stainless. It has a very fine blade and holds its edge beautifully. Unlike high carbon steel Japanese kitchen knives, this knife does not need to be dried off immediately after use as it will not rust. We recommend maintaining the edge of the blade with waterstones or diamond stones - view our ranges here.
To ensure the longest possible life for your knife we recommend hand washing and drying after use, though the timeframe is not crucial. If you interested in the basic metallurgy of your blade, we have written up a guide to our stainless steel Japanese knives which can be read here.