These knives have a Super Aogami (Blue Paper) steel core with a very high hardness rating that is super easy to resharpen. The core steel is sandwiched between layers of stainless steel. These knives are made from some of the best materials without a high price tag.
As with all Carbon steel knives, these blades will react to any food they come in contact with and should be wiped down and cleaned well before being put away for storage.
The 21cm long blade of the Gyuto knife makes this the ideal sized chef's knife. A knife for all tasks! its size and shape make it ideal for joints as well as all normal chef's knife tasks. The tip is angled so that it enables the knife to manoeuvre and handle easily, no matter what the task.