Gyoto Bocho:
The Guyto is the most common western knife used throughout the world. It can be used to cut meat (boneless), fish (boneless) and vegetable. It is also known as a "French Knife", "Chef Knife" "Bannou Bocho" as is used as a replacement for a Mitsutoku Bocho.
VG-10
This is one of the most popular stainless steel made in Japan.It is a stainless steel with a high carbon contents that gives VG10 steel great ability to hold an edge.
This material is durable and stain resistant that has great value for the knives.
Style : | Gyuto (Chef Knife) |
Steel Type : | VG-10(Stainless Steel) |
Blade : | Doble-Edged |
Blade Length : | 7" (180mm) 8.2" (210mm) 9.4" (240mm) |
Handle Material : | Mahogany |
Bolster Material : | Stainless |
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Direction for using knife
Japanese knives has thin and delicate blade. You must care the knife properly.- Do not wash in the dishwasher or dish dryer.
- Please keep the knife dry, wipe the knife after use.
- Do not leave the knife wet overnight.
- Do not cut any frozen food, it cause the knife chipped.
- Use the right type of the knife for each task.
- Store your knife in a cool and dry place.
- Improper care cause rusting and chipping.
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