Yu Kurosaki - Gyuto Japanese Chef Knife

Gyuto - the ultimate 'Chef's Knife' - Gyuto literally translates to 'Cow Sword'. It makes for a perfect & stunning addition to your knife collection; or as a gift for chef in your life! Forged & hammered R2/SG2 Damascus Stainless Steel blade by Yu Kurosaki in Echizen, Japan.

Blade - Gyuto 240mm - R2/SG2 Damascus Stainless Steel - forged and hammered by Master Blacksmith Yu Kurosaki in Japan.

R2/SG2 is a special Stainless steel that is supremely hardened, for maximum sharpness and edge retention. R2/SG2 can be sharpened to a much higher level than other stainless steels that are common in the western hemisphere.

The handle is traditional octagonal shape with rounded ends & edges, and dialed-in tapered geometry for ultimate comfort based on intended usage. This handle is dyed & stabilized Maple burl, with brass bolster and single brass stabilizing pin, lovingly handcrafted by Warwood Made in our small Austin, TX workshop.

Knife details and specifications:

Blade is R2/SG2 Stainless Damascus - hand forged & hammered with a high polished finish. Hardness rated at 64/65 HRC - superior durability and edge retention. The knife is delivered beyond razor sharp, and ready to use out of the box!

Gyuto - "Cow Sword"
    - Handle material: Maple burl w/ brass bolster and a single brass pin.
    - Blade length: 240 mm

Important notes and care instructions:

1. To clean: wipe the blade and handle with a damp, soapy cloth, and promptly dry.

2. DO NOT store the knife wet or leave it submerged/soaking in water and NEVER EVER wash it in a dishwasher.

3. Occasionally apply a small amount of food-safe mineral oil to the blade (and the handle) to preserve beauty, and maintain rust resistance. Avoid using cooking oils, as they can become rancid over time.

Hand wash only

DO NOT wash in the dishwasher!To clean the board, simply wipe it down with damp, soapy cloth, and pat it dry before storing.Occasionally rub with Tung oil, or other food-safe mineral oil as desired. Avoid using olive oil or other cooking oils, as they can become rancid.