Chefs Knife Gyoto Pakka Damascus 20cm Kotai

Chef's knife Gyoto Pakka Damascus 20cm

A wonderful Japanese Gyoto chef's knife from the Pakka collection made by Kotai with a Damascus blade, which combines the best features of both Japanese and German knives. Light, precise and razor-sharp like a Japanese knife, but stainless, durable and easy to sharpen and maintain like a German knife.

Gyuto is the Japanese equivalent of a traditional chef's knife. The Gyoto is agile and well balanced for a comfortable grip. It can cut anything except bones and frozen food. A hybrid of Japanese and German blade profiles, the slightly curved belly allows rocking movements for effortless chopping and grinding, while the lowered tip facilitates precise work.

Gyuto, which means "beef knife" in English, is the perfect tool for cutting meat (without bones). Gyoto is also very excellent for slicing herbs or cutting vegetables.

Gyuto is widely used in the culinary world, even among Western chefs who have adopted it for its versatility and ease of use.

Damascus steel is produced by damasking, i.e. steel or iron is made smooth and streaked on the surface. The procedure was originally named after the city of Damascus. Damascus steel consists of a very hard layer of steel for the cutting edge, surrounded by 66 successive layers of less hard steel to protect the inner layer. Thus, the blade forged from 67 layers of steel has exceptional durability and cutting life. In addition to mechanical properties, Damascus steel is valued for its aesthetic properties. No two Damascus blades have exactly the same patterns; each knife is unique.

Blade length: 20cm
Weight: 198g
Material: AUS-10 Damascus Steel
Handle Pakka wood
HRC Hardness: 61 +/- 1
Packaged in a beautiful bamboo gift box.
The knife comes with a steel guard made of bamboo.
Lifetime warranty

The knives of the Pakka collection get their name from the characteristic round handles made of black pakka wood, which are complemented by a red G-10 ring. The hand-polished, round handles guarantee a comfortable and firm grip on the knives, even with wet hands. The knife has a Tsuchime blade (beautifully hammered) to ensure aesthetics and performance. The hammer pattern creates small air pockets between the blade and the food being cut. This traditional Japanese method reduces drag, preventing food from sticking to the blade.