Japanese knife GYUTO KANETSUNE 24 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 your other knives will start waiting suspiciously long in the block for their turn. In short, this versatile chef's knife has all the makings of becoming employee of the month.

Main advantages:

• The KANETSUNE AUS-10 PRO GYUTO 240 mm is a large, versatile japanese knife and chef's knife for chefs who want plenty of length, confidence and space on the chopping board for truly smooth work.
• The long blade copes excellently with larger cuts of meat, bulky vegetables and longer slices where there is no need to cut through the ingredients with several short strokes.
• Japanese AUS-10 stainless steel with a hardness of 59-60 HRC allows for a very sharp edge that penetrates ingredients cleanly and without the need to apply unnecessary pressure.
• AUS-10 steel contains 0.95-1.10 % carbon along with molybdenum, vanadium and other alloying elements, thanks to which it combines toughness with high corrosion resistance.
• The GYUTO shape gives the knife a wide range of uses, from slicing vegetables and herbs to portioning meat and the daily preparation of larger ingredients, where one capable knife does most of the work.
• The asymmetrical 90/10 bevel for right-handed users supports exceptional sharpness and easier penetration into the sliced food, so a well-guided blade works swiftly and with little resistance.
• The 240 mm length shows its advantage especially where a shorter knife starts to fall short – when portioning larger cuts of meat or processing bulky vegetables, you have a long, continuous cut at your disposal.
• The classic handle made of Plywood offers a good grip and high wear resistance, reflecting the functional design of a knife intended for regular use.
• The Western ergonomic handle shape with three rivets will be particularly appreciated by chefs accustomed to European knives, as they can utilise the Japanese edge without fundamentally changing their grip.
• The full-tang construction runs the blade through the entire handle, creating a solid unit that feels stable when working with larger ingredients and gives the hand the necessary confidence.
• The weight of 250 grams gives the large GYUTO a more solid character, which suits its 240 mm blade and helps when working with larger portions without the feel of a delicate tool.
• An overall length of 370 mm makes this model a fully-fledged large chef's knife, which best shows its advantages on a more spacious chopping board and when preparing larger quantities of ingredients.
• Unlike highly decorated Japanese knives, the AUS-10 PRO relies on an understated look and a workhorse character – it gains attention mainly through how it performs during actual cutting.
• The KANETSUNE AUS-10 PRO GYUTO 240 mm will make sense to both more experienced and ambitious home cooks who want a longer japanese knife as their main assistant for daily food preparation.
• It is made in Japan by the Kanetsune Seki brand, so behind the practical Western handle and understated appearance lies a Japanese construction focused on high sharpness and an efficient cut.

Additional information:

• blade length: 24 cm
• total length: 37 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