Information: GYUTO 24cm japanese knife from Katsushige Anryu blacksmith Aokami2 High carbon steel covered with 2 layers of stainless steel These cooking Gyuto knives are japanese knives with a high carbon steel core "Aokami 2", hardness steel of 61-62 degrees on the Rockwell scale. Not dishwasher safe.
The Katsushige Anryu japanese kitchen knives have a blade with a core of high-carbon steel
(Aokami 2 - 61/62 Rockwell hardness), covered with two layers of stainless steel.
The slight handle made of rosewood and the blade is hammered and engraved, Japanese atmosphere guaranteed! Made in Japan, Takefu Knife Village
The Gyuto-CHEF´s knives:
¤ Attention:
NEVER use a Chef knife for chopping bones and fish bones !
