Seki Kanetsugu Saiun 33-Layer Damascus Steel Gyuto Chef's Knife - 200mm

Experience the exceptional craftsmanship of the Seki Kanetsugu Saiun Gyuto, a versatile chef's knife meticulously crafted in Seki, Japan, a city renowned for its centuries-old sword-making heritage. This 200mm (7.9-inch) knife seamlessly blends traditional techniques with modern innovation, making it an indispensable tool for both professional chefs and passionate home cooks.

Key Features:

• 33-Layer Damascus Steel Blade: The blade is constructed from 33 layers of Damascus steel, creating a stunning visual pattern and enhancing the blade's strength and durability. The core is made of VG-10 stainless steel, known for its exceptional sharpness, edge retention, and resistance to corrosion.
• Razor-Sharp Edge: The Gyuto blade is meticulously sharpened to provide a razor-sharp edge, allowing for effortless slicing, dicing, and chopping of various ingredients. Its 'Hamaguri' (clam shape) edge ensures low-friction, clean cuts and prolonged sharpness.
• Ergonomic Handle: Designed for comfort and control, the Micarta handle provides a secure and comfortable grip, even when wet. The handle's ergonomic design minimizes hand fatigue during extended use.
• Perfectly Balanced: The knife's weight and balance are carefully calibrated, providing optimal control and maneuverability for various cutting techniques.
• Versatile Performance: The Gyuto knife excels at a wide range of kitchen tasks, including slicing meat, poultry, and fish, as well as chopping vegetables and herbs.
• Crafted in Seki, Japan: This knife embodies the legacy of Seki's renowned cutlery craftsmanship, ensuring exceptional quality and attention to detail.

Care Instructions:

To maintain the exceptional quality of your Seki Kanetsugu Gyuto knife, follow these care guidelines:

• Hand wash the knife with mild dish soap and warm water after each use.
• Dry the blade immediately with a soft cloth to prevent rust and water spots.
• Avoid abrasive cleaners, steel wool, or scouring pads, as they can scratch the blade.
• Regularly apply a thin coat of food-safe mineral oil to the blade to protect it from moisture and corrosion.
• Store the knife in a dry place, preferably in a knife block, sheath, or on a magnetic knife rack.
• Do not cut frozen foods or bones with this knife. Use a honing steel regularly to maintain the blade's edge.

Embrace the heritage and precision of Seki craftsmanship with the Kanetsugu Saiun Gyuto – a knife designed to elevate your culinary experience.