Did you know? What we call a chef’s knife in the Western world is a gyuto in Japan — the most versatile knife shape in the kitchen. Long enough for slicing meat, wide enough for chopping veg, precise enough for filleting fish. Knife of the Month – February – Hayabusa Gyuto VG-10 Tsuchime Damascus Ebony 210mm (8.3”) is a prime candidate for your new daily driver. A VG-10 stainless core delivers sharpness and solid edge retention, while stainless cladding with a damascus finish keeps the blade for
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Did you know? What we call a chef’s knife in the Western world is a gyuto in Japan — the most versatile knife shape in the kitchen. Long enough for slicing meat, wide enough for chopping veg, precise enough for filleting fish. Knife of the Month – February – Hayabusa Gyuto VG-10 Tsuchime Damascus Ebony 210mm (8.3”) is a prime candidate for your new daily driver. A VG-10 stainless core delivers sharpness and solid edge retention, while stainless cladding with a damascus finish keeps the blade for
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