Traditional Japanese Professional Gyuto Kitchen Chefs Knife – Premium 8-inch High Carbon Stainless Steel Gyuto Sushi Knife with High Corrosion Resistance in a Single Bevel Chisel Edge Grind

HIGH QUALITY STAINLESS STEEL: Our 420HC stainless steel blades are heat treated for optimum hardness and edge retention while maintaining the ability to be sharpened to a razor edge.

The steel used is perfect for kitchen specific tasks because of its corrosion resistance, preventing it from oxidizing with rust when it comes to contact with meat, fruits and vegetables.

Our steel blades run the length of the knife and through the handle for a full-tang design.

SINGLE BEVEL KNIFE EDGE: Traditional Japanese knives in the hands of premier chefs are usually of a single bevel ground edge in order to give the most precise and sharp edge.

Our blades are meticulously sharpened to a 15° edge on the right side while the other side remains flat.

A conventional Compound edge is sharpened on both sides usually resulting in a 30° edge which is not as sharp.

Our design gives you an incredibly sharp edge while you cut and a flat side helps to separate food slices.