Gyuto – Stainless Steel (Gingami #3)

The Gyuto is the Japanese equivalent of the Western chef's knife, preferred by professional chefs for its versatility and practicality, slicing meat, dicing vegetables & mincing aromatics.

The professional gyuto chef’s knife is made by craftsmen who are passionate about knife making in Tosa, a region in the southern part of Japan with hundreds of years of knife-making history.

Made of Gingami no.3 steel, which is known for its rust resistance and excellent sharpness. The blade and cutting edge are thinly finished by skilled craftsmen, allowing to cut ingredients smoothly. It is symmetrical, so it can be used equally well with both right and left hands.

Gingami no.3 is Hitachi Metals’ best stainless steel. These knives are sharper than VG10 and AUS10 knives, They are also easier to sharpen than other stainless steels; one of the reasons why they are preferred by professional chefs. Gingami no.3 is stainless steel yet has properties similar to carbon steel.

If you want a very sharp knife like the Aogami Super, but don’t want it to rust easily, this Gyuto Gingami no.3 knife is highly recommended.

Maintenance

• Not to be used on frozen food and bones
• Keep clean and dry after use
• Do not clean in dishwasher