By buying this product you can collect up to
13490
points.
Your cart will total 13490
points that can be converted into a voucher of
€6.75.
For buying this product you should have
269800
points.
Your current number of points is
0 points
.
A handcrafted Japanese gyuto knife designed for precise cuts!
21 cm blade with San Mai construction: 3 layers of steel stacked on top of each other
Japanese Aogami #2 steel core with approximately 1.2% carbon
Rockwell hardness of 62 HRC: exceptionally long-lasting edge retention
Rough forged finish—outer layers of mild steel
Flat grind: smooth and precise cut
Ebony wood handle: elegance and comfort
Octagonal shape: secure grip
Handcrafted in Japan
Contains carbon: requires careful maintenance
You might also like
The Yuzo Shinju BS2 Japanese gyuto knifefeatures a 21-cm blade suitable for everyday cutting tasks. This length provides ample room for slicing vegetables, chopping herbs, cutting up fruit, and preparing meat or fish.
Its San Mai construction consists of three layers of steel stacked on top of one another. The core is made of Japanese Aogami #2 steel, also known as Blue Steel #2, with a carbon content of approximately 1.2%. It is surrounded by two layers of mild steel. This traditional construction protects the hard steel core while providing flexibility to the entire blade.
The blade achieves a hardness of 62 HRC, ensuring that the cutting edge retains its effectiveness over the long term. The carbon steel produces a fine, responsive edge that remains easy to sharpen with a suitable whetstone.The flat grind ensures even contact with the cutting board and facilitates clean cuts, thin slicing, and precise chopping.
The rough forged finish gives the blade an authentic, textured appearance. This texture also limits prolonged contact between the steel and food.
The handle is made of ebony, a dense and durable wood prized for its dark color and pleasant feel. Its color provides an elegant contrast to the blade’s rough-forged finish.
It is carved into a traditional octagonal shape. This shape provides a stable and comfortable grip, suitable for both right- and left-handed users. It also facilitates finger placement, supporting movements to ensure good control during tasks that require consistency and precision.
The combination of ebony, the octagonal shape, and the 21-cm blade gives this Yuzo Japanese chef’s knife a balance between Japanese tradition and versatility. The handle remains comfortable to hold, while the blade retains great freedom of movement on the cutting board.
Wash the blade by hand with a soft sponge and mild soap. Dry it immediately after each use, especially after cutting acidic or moist foods. Do not let the knife soak, and do not put it in the dishwasher.
Store it in a dry place, on a suitable magnetic strip, or in a sheath. A gray patina may develop over time: this natural reaction of carbon steel does not affect the blade’s cutting performance. Use a whetstone suitable for hard steels to maintain the sharpness of the edge.
We have a wide selection of gyuto knives waiting for you on our website!
You might also like
