30 DAYS OPEN PURCHASE16 centimetres is an unusual blade length for a gyuto, the Japanese chef's knife with a thinner profile and a keener angle than its European counterparts. The shorter blade gives you more control and suits anyone who wants what a full-size chef's knife can do, just in a more manageable format.
The blade core is MC63 powder steel, ice-hardened using Miyabi's CRYODUR process at minus 196 degrees to 63 HRC – considerably harder than most knives at this price. That allows a narrower sharpening angle and a longer time between sharpenings, but it also means a blade that wants a whetstone rather than a honing steel. The edge is hand-finished using the Japanese Honbazuke technique. The blade has a hammered Tsuchime finish, and the handle is cocobolo pakkawood with a concealed tang. Made in Japan.
