UPC 700736843949

• The Gyuto knife is the most versatile and essential of all chef knives used to chop, slice, and dice fresh produce like meat, fish, and vegetables.
• Blue Steel #2 High Carbon Steel Core (HRC 62) for its exceptional sharpness, high edge retention, and ease of sharpening.
• Sandwiched between two softer layers of steel to add to its durability and ease of maintenance.
• Equipped with a handcrafted D-shaped Shitan Rosewood Handle.
• Hand wash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.

Our handmade Yoshihiro Blue Steel Suminagashi knives are crafted with extraordinary skill by our master artisans. Exemplifying the most intricate techniques of forging, layering, and hammering, Aoko Blue Steel 2 with a hardness on the Rockwell scale of 62, is forged with iron to create the most elaborate of finishes. Suminagashi translates as floating ink and refers to the beautiful marbled wave like patterns that extend through the blade from the tip to the heel, unveiling a new mosaic with eve