PRO Molybdenum Gyuto (Black)
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Stainless Steel
Blade Material: Molybdenum Vanadium
Blade Finish: Migaki
Bevel: Double
Handle: PVC
Bolster: Stainless Steel
Blade Size: 180mm | 210mm | 240mm | 300mm
Weight: 168g | 195g | 235g | 295g
Made in Japan by EBM also known as Ebematsu, this Gyuto model is known for it's sharpness and durability. Highly used in commercial kitchen's, it offers a perfect balance between quality and cost.
Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.
While often similar in shape when compared to Western chef knives, Japanese Gyuto’s have a reputation for being lighter and thinner.
Description
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Stainless Steel
Blade Material: Molybdenum Vanadium
Blade Finish: Migaki
Bevel: Double
Handle: PVC
Bolster: Stainless Steel
Blade Size: 180mm | 210mm | 240mm | 300mm
Weight: 168g | 195g | 235g | 295g
Made in Japan by EBM also known as Ebematsu, this Gyuto model is known for it's sharpness and durability. Highly used in commercial kitchen's, it offers a perfect balance between quality and cost.
Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.
While often similar in shape when compared to Western chef knives, Japanese Gyuto’s have a reputation for being lighter and thinner.
