Sukenari SG2 Damascus Gyuto - 240mm

Gyuto: (literally beef-sword). The chefs knife for professional Western cuisine. For vegetables, it is used to chop or thrurst cut like a nakiri near the heel, to rock-chop stiffer produce in the belly, and to make fine cuts at the tip. For meat, it is used to saw back and forth for large cuts, to pull cut for softer meats and for a better surface finish, and to push cut for more sinewy meat. There is usually a slope from heel to tip which causes the wrist to point down and shoulder to raise up to make cuts. General size is 210 mm to 270 mm.

Knife Type: Gyuto Chef Knife

Steel Type:SG2 Damascus

Blade Type: Double-edged Blade

Blade Length:240mm

Blade Thickness:2.6mm

Blade Height:49mm

Handle Length: 139mm

Weight:183g

Hardness: HRC 61-63

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
• Hand wash with warm water and towel dry. NO DISHWASHER
• Use a sharpening stone to maintain the sharpness of the blade.