Sakai Takayuki Sanpo Mizu Gyutou 210mm (8.2")

Description This stunning Gyutou is 100% hand forged out of White #2, stainless clad and meticulously completed entirely in house by a team of Sakai's most talented young blacksmiths and craftsmen. Sanpo is a Buddhist name - meaning three treasures. It refers to steel, fire and water, the key ingredients in knife crafting. The Sanpo Gyutou features excellent edge retention, high end fit and finish, hand sharpened blade and beautiful Olive wa-handle. Please note: Although stainless clad and semi-stainless, this knife is made from carbon steel. Carbon steel gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods. About this shape Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’. Specifications Handle material Olive Blade length 210 mm (8.2") Thickness at spine 3 mm Thickness at tip 0.9 mm Hardness (Rockwell scale) 62-63 Bevel / Edge Double (50/50) Weight 200 grams Use & Care Handwash in warm water and towel dry Do not cut frozen foods Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives