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Created with superior quality and efficiency in mind, this knife is specially made for the busy, performance-minded professional. Similar to a western-style chef knife in its multi-purpose uses, the gyuto knife's composition differs from its counterpart by being lighter and thinner with a flatter edge. From tomatoes and onions to pineapples and melons, this knife will help you create smooth, accurate cuts every time.
To preserve quality, this item should only be hand-washed and sanitized.
Boasting three-layers of laminated hard carbon, the San Mai VG-10 Japanese super-steel core blade is rust-resistant and incredibly durable to withstand daily use. Whether you are chopping, slicing, or mincing fruits, vegetables, or meats, this knife's razor-sharp, taper-ground edge is sure to get the job done.
An ergonomically-shaped Delrin handle is made of crystalline plastic for low moisture absorption, chemical resistance, and maximum strength. This handle guides the razor sharp blade for superior performance.
The full tang design extends the blade the entire length of the handle for exceptional balance and strength. A full tang allows for elevated safety and reduced risk of injury for a safer, more reliable chef knife.
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11 reviews rated this 5 out of 5 stars.
0 reviews rated this 4 out of 5 stars.
0 reviews rated this 3 out of 5 stars.
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0 reviews rated this 1 out of 5 stars.
Customers appreciate this knife for its exceptional sharpness and edge retention, making it a favorite for both home and professional use. Its thin blade offers less resistance when cutting through tough ingredients. Despite its higher price point, users find it a great value for its durability and ease of maintenance.
This AI-generated summary was created from real customer reviews
Gyutos often have a reputation as being more fragile than a normal chef's knife, but this isn't entirely true. The M16125 holds an edge well, and the blade is relatively thin, so there isn't as much resistance when cutting. I tried using it on tough ingredients such as butternut squash, and it worked better than the typical fatter German style knives.
2 out of 2 found this review helpful
This knife was a lot more money than what I wanted to spend but after recommendations from friends, I needed to purchase this. After just one use, I was blown away by it's quality. You have to use it to believe it. I would highly recommend it.
1 out of 1 found this review helpful
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This is the first time I have used very hard steel cutlery in the kitchen, and I now think that all those years using European softer steel -often with heavier blades- was a mistake. I do miss the flared butt for comfort against the middle finger during use, and I am having to learn new techniques. But overall, the far superior edge holding power and Japanese bevel is making vegetable prep easier.
1 out of 1 found this review helpful
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I bought this knife for myself personally. IT is the nicest knife i have ever owned. great deal for the price, holds a great edge and sharpens and hones great!
1 out of 1 found this review helpful
This knife is amazing! It holds an edge like a champ. I've had it for 2 months already and haven't had to sharpen in yet. Just have to take it to the steel and it does wonders! Buy this knife. No need to hesitate on this purchase.
1 out of 1 found this review helpful
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So far love these knives. Be careful they are sharp.
While this isn't a super high end, imported Japanese knife, for what it's worth, this is a very well made knife. It comes sharp and it stays sharp. It's easy to clean and looks great. It's my daily knife now.
This knife has a very long blade but the knife itself is well made and very sturdy. The blade is firm and very sharp! It cuts easily and is long lasting. I would recommend this for any restaurant.
Most of th knifes I get I have to sharpen them like in a month but this one I didn't have to sharpen it at all because it is really sharp.
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This is a great product.I have purchased other Knifes but none of them is as good as this knife. I recommend you should try this knives would make your work easier in the kitchen.
knife itself. ususally have soul in to it. and i grade this knife as my soul. . so amazing. i carve it once with stone. it never. edge dont die.
0 out of 1 found this review helpful
