The Story
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Stainless Steel
Blade Material: DSR-1K6
Blade Finish: Tsuchime
Blade Hardness: 58HRC (+/-1)
Bevel: Double
Handle: Plywood
Bolster: Black Polycarbonate Resin
Blade Length: 210mm
Heel Height: 45mm
Spine Thickness: 2mm
Weight: 157g
The Daido steel series are made in Seki, Japan with DSR-1K6 high carbon stainless steel. This excellent budget friendly blade contains 0.6% of carbon and added molybdenum. The blade finish "Tsuchime" can make foods release quickly from the blade.
Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.
While often similar in shape when compared to Western chef knives, Japanese Gyuto’s have a reputation for being lighter and thinner.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Stainless Steel
Blade Material: DSR-1K6
Blade Finish: Tsuchime
Blade Hardness: 58HRC (+/-1)
Bevel: Double
Handle: Plywood
Bolster: Black Polycarbonate Resin
Blade Length: 210mm
Heel Height: 45mm
Spine Thickness: 2mm
Weight: 157g
The Daido steel series are made in Seki, Japan with DSR-1K6 high carbon stainless steel. This excellent budget friendly blade contains 0.6% of carbon and added molybdenum. The blade finish "Tsuchime" can make foods release quickly from the blade.
Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.
While often similar in shape when compared to Western chef knives, Japanese Gyuto’s have a reputation for being lighter and thinner.
