Gyoto Chef's Knife Hashi Classic 18cm
- Product Code: KTHASHIGT180
Chef's knife Gyoto Hashi Classic 18cm
A beautiful Japanese Gyoto chef's knife from the Hashi Classic collection by Kotai, combining 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.
The 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 foods. A hybrid of the Japanese and German blade profile, the slightly curved belly allows for rocking movements for effortless chopping and mincing, while the lowered tip facilitates precise work.
The Gyuto, which means "beef knife" in English, is the perfect tool for cutting meat (without bones). The 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 due to its versatility and ease of use.
Blade length: 18cm
Total length: 31cm
Weight: 142g
Material: Japanese Molybdenum stainless steel
Handle: Pakka wood
HRC Hardness: 57 +/- 1
Packaged in a gift box.
The knife comes with a bamboo blade guard.
KOTAI's Hashi Classic collection allows you to unleash your creativity in the home kitchen. Hashi Classic knives are made in Seki, the knife capital of Japan, known worldwide for its high-quality blades and 800 years of blacksmithing.
The knives in the Hashi Classic collection are clean-cut, minimalist, elegant and perfectly balanced.
KOTAI is an independent knife manufacturer dedicated to handcrafting high-quality knives for both top chefs in the restaurant industry and discerning cooking enthusiasts.
KOTAI means "solid" in Japanese. Durability and performance are the guiding values of Kotai. KOTAI founder Jeremie Plane wanted to acquire the perfect chef's knife, but realized that the knife world was basically divided into two. On one side were Japanese knives, which were sharp and beautiful, but also delicate and required maintenance. On the other side were Western knives, which were durable and rust-resistant, but not nearly as sharp as Asian knives. After two years of product development and numerous prototypes, KOTAI was born, combining the best of Japanese and Western knives.
