This 240 mm gyuto, built in sanmai construction, matches the standard professional format. The name means "beef sword": it is the Japanese equivalent of the Western chef's knife, used for vegetables, meat and fish. The curved profile allows both rocking cuts and push cuts, lifting the blade between each cut. The double bevel suits right-handed and left-handed users alike. Keeping the blade straight at the board protects the edge.
The sanmai construction pairs a powder stainless steel core with jigane cladding on both sides. The hagane, thinned at the edge, carries the cutting line, while the softer jigane supports the blade behind the edge and stabilizes the geometry during cutting. This layout concentrates the steel's hardness at the edge. At 240 mm, this geometry gives an edge length suited to large pieces as well as everyday tasks. The handle is ebony.
SG2 (R2), a stainless powder steel, is produced by powder metallurgy: its carbides are fine and evenly distributed. It offers very good edge retention, which spaces out sharpening sessions. In return, its vanadium carbides call for more passes on the stone and good-quality stones. The resulting edge then holds for a long time in use. Being stainless, this steel does not develop a patina.
Care
Rinse and dry the blade after use. Never wash in the dishwasher. Regular edge maintenance keeps the cutting edge in shape.