Gyuto 200 mm, KAI SHUN CLASSIC
For those who want one knife for most things: meat, fish and vegetables.
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Description
KAI Shun Classic Gyuto is a very versatile knife, for anyone who wants one knife that can do almost everything. The gyuto handles most jobs in the kitchen and is a safe choice if you are not quite sure which knife to go for.
The gyuto from the Classic range is sharp and also has an ergonomic handle that allows precise, efficient cuts, making kitchen work easier for both chefs and keen home cooks.
The Shun Classic range combines tradition and quality. These knives have hard VG-MAX steel in the core and a Damascus pattern. With black pakkawood handles, the Shun Classic knives suit both professionals and keen home cooks.
Made in Japan
KAI · Seki, Gifu
KAI is the large industrial maker in our range. The company from Seki combines modern production technology with Japanese knife principles, in series that cover everything from a first everyday knife to the professional kitchen.
All knives from KAISpecifications
- Knife type
- Gyuto (chef's knife)
- Region
- Seki, Gifu
- Steel
- VG-MAX, stainless steel
- Hardness
- 60-61 HRC
- Blade length
- 200 mm
- Handle
- Pakkawood
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- DM-0706
About the knife type: Gyuto (chef's knife)
A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
About the steel: VG-MAX
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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