Classically constructed gyuto (chef's knife) with a hammered blade. The outer layer is finished raw, thanks to the coarse polishing method. The beautiful red / black handle is classic, but gives a great control. An excellent knife for a good price. Read more
33 layers of hammered and matted damask steel with a comfortable western classic handle of red-colored Spanish mahogany give this series a clear identity of its own. One of the most comfortable handles in this collection. Large enough for Western hands and ideal for its weight. The blade has been taken out a little at the heel, close to the crop, so that the knife can be held closer to the balance point during cutting. This makes the knife extremely comfortable and a pleasure to cut with. The large classic western handle fits perfectly on our hands and transmits a lot of information during use.
The blade is made up of 32 layers of softer stainless steel (16 | 16), with a core of VG10 steel. The blade has a nice thin cut at the cutting edge, making it very easy to cut. In practice, this also turns out to be easy to sharpen with a whetstone or ceramic steel. The outer layer is hammered (Tsuchime) and ensures less contact with the product during cutting. The potato will not fall off, but it certainly gives less resistance.
Many chefs are very enthusiastic about this series: a very good performing knife for a very good price.