Powdered Metallurgy Steel Gyuto Chef's Knife 18cm
This is a Gyuto style double-bevel high-spec knife made using the innovative Powdered Metallurgy technology. The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is a true multi-purpose knife.
This Gyuto is a premium Powdered Metallurgy (P.M.) tool steel that is very attractive to knife enthusiasts, but is seldom seen in the kitchen knife market. It is difficult and time-consuming forging processes and hand sharpening processes. Powdered high-speed steel is being forged the old way from the same blacksmith families that were forging Japanese swords or katanas. It is a great convergence of the classic and contemporary to produce the best, or better, the sharpest knives!
Powdered Metallurgy (P.M) steels are often used in industrial applications that require tools capable of cutting steel and also withstanding tremendous forces and high temperatures. Powder steels are made using a different manufacturing process, allowing richer chemical ingredients and a very fine-grained structure with excellent metallurgical properties.
Knives made from these steels are rare, hard and expensive to produce, and only the best knife makers are able to forge, laminate and heat-treat these steels. It's a very difficult process that demands a lot of experience, knowledge and a blacksmith inclined to perfection.
Well made powder steel knives are the crème de la crème of what cutlery can offer. It’s rich chemical composition and fine microstructure allows the production of knives that possess an outstanding balance of hardness, toughness and edge retention
Blade: Core is made from Powdered High-Speed Steel, cladded with 13 Chrome Stainless steel
The handle is made from laminated reinforced wood.
Bolster Cap is made from 18-8 stainless steel.
● Size: blade length 180 mm
● Blade: Double-bevel
Made in Tsubame Sanjo, Japan.
● High-spec kitchen knives using innovative materials.
● Because it uses a hard material, it has excellent sharpness.
● Since the blade is made of a hard material, use a whetstone sharpener (it cannot be sharpened with a simple sharpener).
● Do not cut frozen foods and meat bones
● Do not put the knife in a dishwasher
● Comes in a paulownia wood box with black foil stamping.
● A gem manufactured and finished by craftsmen in Tsubamesanjo.