JIKKO Premium Master 2 Ginsan stainless steel Japanese Gyuto (Chef Knife) | JIKKO Japanese Kitchen Knife Cutlery
JIKKO Premium Master 2 Ginsan stainless steel Japanese Gyuto (Chef Knife)
$244.00
Details
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.
Ginsanko stainless Steel :
This is a high grade stainless steel. The image of most rust resistant knives is that they have a poor edge compare to knives which are susceptible to rust, however, the characteristic of this metal is that is rust resistant and also has a good edge. This is currently the most popular steel type.Style : | Gyuto (Chef Knife) |
Steel Type : | Ginsan steel (Stainless steel) |
Blade : | Doble-Edged |
Blade Length : | 7" (180mm) 7.5" (195mm) 8.25" (210mm) 9.4" (240mm) 10.6" (270mm) 11.8" (300mm) |
Handle Material : | plywood |
Bolster Material : | Stainless |
Our Service :Free shipping. Free name engraving.
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.