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Compared to typical Western-style knives
The classic wa handle has a buffalo horn bolster and is made of wenge wood
The gyuto's blade is different in that it is sharper and thinner
this Staub gratin dish is perfect for making particularly flavorful
Gyuto Japanese kitchen knife Ittetsu Damascus VG10 IWC-105 21cm Compared to typical Western-style knivesThe chef's knife, Gyuto Ittetsu, has a 21 cm blade. Mahogany is used to make the handle. This chef knife's blade is composed of 33 layers of VG10 Damascus steel with a hammered finish. Wash by hand only with warm water, then pat dry. Because of their extremely thin blades, Japanese kitchen knives are not permitted to cut through hard foods. Echizen, Japan, is where ittetsu knives are manufactured. The weight of this Ittetsu Chef's gyuto knife is 375
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