Gyuto - Nisshoku
This is the first gyuto where I had implemented a new convex grind that is far more efficient and precise. In result, it has led to a very versatile blade cuts seamlessly.
The convrx grind, unlike a full flat grind in what you see with many marketed knives, is much thinner and allows the knife to glide through food.
The handle itself is truly unique in addition.
No knife is the same as they are intended to be unique to their
- Steel Type: 1095/Copper/1095
- Blade Dimensions: 8.5” long x 2” wide
- Grind Type: Convex and Compound
- Handle : Purple Burl and Copper
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. Apply mineral oil.