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    Japanese Chef’s Knife ARITSUGU Gyuto Alloy Carbon Steel Kitchen 240 mm 9.44″ S

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    Alloy Steel
    You can cut fish, meat and vegetables easily. Your cooking will go through a dramatic change!
    Type: S Alloy steel Gyuto knife without a bolster

    Amazon.com Price: $194.00 (as of 20/05/2024 11:01 PST- Details)

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    You can cut fish, meat and vegetables easily. Your cooking will go through a dramatic change! This is a Gyuto knife. It is made of carbon steel. It has a thin, long blade with a sharp tip. It works well cutting big pieces of meat, whole fish and raw vegetables. Chefs use it to slice nice steaks, fillet fish, chop vegetables and peel fruits for desert.*Brand: Tsukiji ARITSUGU *Content: One knife and box *Type: S Alloy steel Gyuto knife without a bolster *Use: Meat, fish and vegetable *Edge angle: Double-edged *Blade material: Alloy steel (Carbon steel) *Bolster material: No bolster type *Handle material: Black wood *Total length: Approx 360 mm (14.17″) *Blade length: Approx 240 mm (9.44″) *Blade width: Approx 45 mm (1.77″) *Blade thickness: Approx 2 mm (0.07″) *Weight: Approx 200 g (7.05 oz) *HRC (Hardness Rockwell C scale): 60+- The ARITSUGU had made Japanese swords for “”Samurai”” since 1560. It’s high technique has been inherited as Japanese kitchen knives for a long time.Their swords had very sharp edged, so they dedicated them to Japanese emperor. Since the chefs use ARITSUGU, they can cut ingredients to bring out the flavor, have food imaginations more and widen their idea.That is the reason why the chefs in the world love ARITSUGU. Thank you.

    Alloy Steel
    You can cut fish, meat and vegetables easily. Your cooking will go through a dramatic change!
    Type: S Alloy steel Gyuto knife without a bolster
    Use: Meat, fish and vegetable
    Blade length: Approx 240 mm (9.44″)
    Blade material: Alloy steel (Carbon steel)

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