Presentation of the Japanese Chef’s Knife “Kotai Gyuto”
The Japanese Chef’s Knife “Kotai Gyuto” is a high-performance variant of the classic chef’s knife, perfect for cutting meat and vegetables. It is recommended to clean and dry the knife by hand after each use to avoid premature wear. After drying, apply mineral or food-grade oil to the steel to protect it.
Experience the Quality of a True Damascus Steel Chef’s Knife
The “Kotai Gyuto” features a Damascus steel blade with 73 layers of high-quality steel, providing exceptional durability and sharpness. This knife is trusted by experts and used by Michelin-starred chefs around the world. Experience the unmatched performance and beauty of a true Damascus steel chef’s knife.
Expert Craftsmanship and Attention to Detail
Each “Kotai Gyuto” knife is crafted with the utmost care and attention to detail by skilled artisans. The blade is made of 73 layers of Damascus steel, providing exceptional strength and sharpness. The handle is made of high-quality Pakkawood, ensuring a comfortable and secure grip. The knife also features a Rockwell hardness of 61 HRC, ensuring long-lasting durability.
Technical Specifications of the Japanese Chef’s Knife “Kotai Gyuto”
- Blade: 73 layers of Damascus steel
- Total length: 330mm
- Blade length: 200mm
- Blade thickness: 2.2mm
- Handle material: Pakkawood
- Weight: 207g
- Hardness (Rockwell test): 61 HRC
- Not suitable for cutting hard or frozen foods
Experience the ultimate in Japanese knife craftsmanship with the “Kotai Gyuto”. This high-performance chef’s knife is perfect for any kitchen, offering exceptional sharpness, durability, and beauty. Its Damascus steel blade and Pakkawood handle ensure a comfortable and secure grip, while its 73 layers of steel provide unmatched strength and sharpness. Protect your investment with proper cleaning and maintenance, and enjoy the unmatched performance of a true Damascus steel chef’s knife.
Keywords: Japanese chef knife, Damascus steel, high-performance, sharpness, durability, Pakkawood, blade, kitchen, maintenance, investment.
