In Japan, this knife style is known as a gyuto. It is the Japanese equivalent of the chef’s knife. In other words, it’s an all-purpose knife. It’s ideal for meat and fish, yet performs beautifully on vegetables, too. Although the blade profile is narrower than the traditional chef’s knife, it still offers plenty of knuckle clearance when cutting on a board. If you’re looking for a lighter, more nimble multi-purpose kitchen knife, the Shun Classic Asian Cook’s Knife is sure to become your go-to knife for a wide range of food preparation tasks.
The Shun Classic line of tasteful and contemporary features beautiful Damascus-clad blades and D-shaped ebony PakkaWood handles. Yet behind these handcrafted knives' beauty is function: razor-sharp blades offering top performance. Shun's proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with Damascus stainless steel, then ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful.
Steel: Proprietary VG-MAX cutting core 33 layers Damascus
Handle: D-shaped ebony PakkaWood