JIKKO Mille-feuille Gyuto knife VG-10 Gold Stainless Steel Japanese (Chef)

 

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.

 

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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.