Damascus "Gyuto" type chef's knife, 20 cm blade.
The Gyuto is the Japanese equivalent of a chef's knife, easy to handle and well-balanced for an ideal grip, capable of cutting everything except bones and frozen foods. Its blade profile—a hybrid between Asian and Western knife designs—facilitates precise and rapid cutting. The Damascus Gyuto allows you to slice and mince without ever crushing even the most delicate ingredients, so they retain all their flavor.
The KOTAI Damascus Gyuto is forged from AUS-10 steel, a premium steel that combines a high carbon content for edge hardness and longevity with the optimal amount of chromium to prevent oxidation. The full hidden tang—a single piece of steel extending from the tip of the blade to the end of the handle—gives the gyuto ideal balance and exceptional durability. Japanese precision, Western robustness. The best of both worlds.
* 100% handmade
* Ultra-sharp Japanese AUS-10 high-carbon stainless steel
* Full silk
* Black pakkawood handle
* HRC hardness: 61 +/- 1
* Weight: 207g
* Perfectly balanced
* Bamboo saya (sheath) included with each knife
* Lifetime warranty
Damascus steel (or simply Damascus steel) is composed of a layer of very hard steel – in this case, AUS-10 – for the cutting edge, surrounded by 66 successive layers of softer steel to protect the inner layer. This type of blade combines the strengths of a very high-carbon steel – the AUS-10 core layer reaches a hardness of 61 HRC – with the advantages of softer steels, such as impact and corrosion resistance.
The blade, forged from 67 layers of steel, has exceptional cutting performance, while also benefiting from increased durability and resistance to chipping.
In addition to these mechanical properties, Damascus steel is prized because no two Damascus blades will have exactly the same patterns; each knife is unique.