JAPANESE KNIVES AND KNIFE SHARPENING
This is a vintage Kanto style gyuto. This means has a slightly convex right side and a fairly flat left side , creating food release for a right handed user.
The Gyuto is a Japanese version of a western Chef’s Knife, based off of French chefs knives in the 1880’s it was designed for cutting meat, Gyuto translates to “meat sword”, but it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyuto’s generally have thinner blades than a western knife of the same size.
Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.
This knife is made from carbon steel and will form rust if it is left wet after use.