This 210 mm gyuto, whose name means "beef sword", is the Japanese equivalent of the Western chef's knife. Its double-bevel blade and curved profile allow both rocking cuts and push cuts, lifting the blade between each stroke. At this compact length, it handles vegetables, meat and fish on a smaller cutting board. The handle is finished in urushi lacquer.
Urushi is the traditional Japanese lacquer. It is applied in successive layers, each of which must cure before the next, so the handle finish is a separate piece of work from the blade. The handle has a smooth, sealed surface, unlike raw wood. As with any lacquer, prolonged soaking and the dishwasher should be avoided, as they can damage it.
The blade is made of Ginsan (Silver Steel), a stainless steel whose chromium content, around 13 to 14.5%, gives good corrosion resistance under normal use. It sharpens quickly on water stones and takes a very fine edge for a stainless steel, in few passes. It does not develop a patina and stays bright over time. Regular sharpening on a water stone maintains the edge. Between sharpenings, a few passes on leather realign the edge.
Care
Hand wash, then dry the blade and handle after each use. Never place in the dishwasher. Store the knife dry, away from other blades.
