Japanese knife GYUTO KANETSUNE 21 cm, Dellinger

Product detailed description

There are kitchen tools that you pull out twice a year, and each time you wonder for a moment why you actually bought them. With the GYUTO KANETSUNE, the opposite problem is more likely - that the other knives in your block will start waiting suspiciously long for their turn. In short, this versatile chef's knife has all the makings of becoming employee of the month.

Main advantages:

• KANETSUNE AUS-10 PRO GYUTO 210 mm is a versatile Japanese chef's knife for customers who want one main knife for most of their daily kitchen work.
• The 210 mm long blade has plenty of room for longer, smooth cuts, so it comfortably handles larger pieces of meat, vegetables, fruit and bunches of herbs.
• You will especially appreciate the longer design when working with bulkier ingredients, where it allows you to complete the cut with a smoother stroke instead of several short movements
• Japanese AUS-10 stainless steel with a hardness of 59-60 HRC makes it possible to create a very sharp edge, which facilitates clean slicing without unnecessary pressure on the ingredients.
• The balanced composition of the AUS-10 steel supports not only sharpness, but also toughness and corrosion resistance, so the knife combines high cutting performance with reasonable demands for daily care.
• The asymmetrical 90/10 grind for right-handers gives the edge a more aggressive character and facilitates penetration into the sliced ingredient, so with proper guidance, you just need to let the blade itself do the work.
• The GYUTO shape does not focus on just a single kitchen discipline - you can use it to carve meat, slice vegetables, chop herbs and prepare fruit without constantly switching between several knives.
• The classic Western handle made of Plywood fits well for users accustomed to European chef's knives, so the transition to a Japanese edge does not have to mean a change in established habits.
• The full-tang construction runs the steel through the entire length of the handle and, together with three rivets, creates a strong connection that gives the knife the feel of a solid working tool.
• With a weight of 180 grams, the knife offers a pleasant combination of lightness and size, so the 210mm blade does not feel clumsy and remains easy to control during longer cooking sessions.
• The overall length of 330 mm gives the Gyuto a full-sized chef's dimension, which you can use both for quick slicing of vegetables and for carving larger pieces of meat.
• When preparing dinner from the first onion to the final carving of meat, you do not have to look for a specialised knife for each subsequent step - the versatile GYUTO geometry covers most common kitchen tasks.
• The simple appearance without distinct Damascus patterns or decorative effects lets the functional character of the knife stand out, which does not try to attract attention on a stand, but during the actual slicing.
• KANETSUNE AUS-10 PRO will appeal to home cooks and more demanding users who want a genuine japanese knife with high sharpness, but prefer the familiar type of Western handle.
• The knife is made in Japan by the Kanetsune Seki brand and combines the tradition of a major Japanese knife-making centre with a design intended for practical daily kitchen work.

Additional information:

• blade length: 21 cm
• overall length: 33 cm
• handle material: Plywood
• the hard Japanese edge is designed for precise cutting, not for chopping bones, frozen food or prying, which could damage it
• to maintain sharpness and appearance, the knife should be hand washed, then dried and stored safely, and not placed in the dishwasher