Description:

The Gyuto is a type of Japanese kitchen knife that can be compared to the classic Western chef's knife. However, it features some distinctive characteristics that make it unique.
The term "Gyuto" derives from the Japanese words "gyu" meaning "beef" and "to" meaning "knife," suggesting its origin in primarily being used for cutting meat. The Gyuto is an extremely versatile knife that can be used for a wide range of tasks in the kitchen.
Characterized by a long and thin blade, the Gyuto is ideal for executing precise and delicate cuts, such as slicing, dicing, and julienning fruits, vegetables, meat, and fish. Its shape also allows for efficient balancing and cutting movements, making it a preferred tool for many professional chefs and cooking enthusiasts.
The Gyuto is appreciated for its versatility, allowing it to tackle a wide range of kitchen tasks with a single blade. It is particularly suitable for preparing thin slices of meat for dishes like sashimi and sushi, but it can also be used for slicing vegetables, chopping herbs, and performing other food preparation operations with precision and ease.

The Kasumi HM Hammered series of knives have a hammer pattern on both sides of the blade is the result of hot forging by 300 tons of a flection machine which makes the steel stronger and hammer design shiny. The uneven hammer design prevents food from sticking to the blade. These Kasumi knives all feature try ply blades with an inner core of VG-10 steel sandwiched between two layers of 410 (18/10) stainless steel. the blades are ultra sharp and feature the same quality of cutting edge as the other Kasumi knife ranges with the blades hardened to 60 HRC. The handles are made with a POM resin that is really comfortable and feels totally smooth in the hand. Hygenic and long-lasting, these knives are made to the highest standards.