Gyuto - Mitsudo
All my Gyutos and Santokus have a compound grind in them for superior performance.
This acts as through the midriff of the blade does not exist when cutting through food. It drastically helps with food release and attributes to ease of cutting. One of the very fundamental techniques I implement in my gyutos that makes a drastic difference in performance.
Every Majime knife is meticulously made by hand with simple tools and impeccable
attention to detail. No knife is the same as they are intended to be unique to their
- Steel Type: 26c3, triple tempered, cryo treated.
- Blade Dimensions: 9” long x 2” wide Double bevel Convex and compound
- Handle : Desert Ironwood, Brass
High Carbon steel naturally oxidizes. It is favored amongst cook and professional chefs for its ease of sharpening and razor bone edge. After use, it will patina, call it your own culinary footprint in your blade. A simple wipe down is necessary after use.