Xinzuo B46W 8" Damascus Gyuto Knife 67 Layer Genuine Japanese AUS-10 Steel

Gyuto knives are thought of as the Asian answer to the western Chef's knife. Functions are similar but The blade of the Japanese Gyuto is typically thinner and lighter than that of a Western chef's knife, with blade angles of 8° to 15 ° vs. 20° for most western knives. They are great for working with vegetables, fruits, meat and fishes. Gyuto is a top universal knife, that excels at chopping, slicing, disjointing, dicing, and julienning.

• Genuine Japanese AUS-10 Steel Blade Core for sharp edges.
• SUS430 Stainless Damascus for additional blade protection.
• 67-total layers of folded steel.
• 58-62 HRC rating for edge durability.
• North American Black Walnut and Synthetic Ox Bone handle.
• 8 inch  Gyuto blade.

Gyuto translates to meat knife or meet sword, designed to resemble the Western chef's knife. It is a true multi-purpose knife for not only cutting meat but cats vegetables like you would expect a Santoku knife to do.

This Japanese Gyuto knife is a quality example of Genuine Japanese AUS-10 knives. Why is AUS-10 steel an important factor for your kitchen knives? AUS-10 is a very good steel when it comes to edge sharpness through its high carbon content.

In this case, the AUS-10 makes up the primary cutting edge of the knife and offers a sharp edge that is very corrosion resistant and easy to sharpen. This means that you may have to sharpen the edge more often than other, harder edge options, but in the long run they will be easier to maintain without highly specialized tools.

With AUS-10 making up the blade core, the outer sections of the knife are made up of 66 additional layers of SUS430 Stainless Damascus Steel, for a total of 67 layers. The SUS430 adds additional resistance to acidic and other corrosive foods.

The outer steel layers also feature a beautiful Raindrop Hammered Damascus pattern off-set by an ergonomic handle made from North American Black Walnut and Synthetic Ox Bone. This makes the knife look good while allowing you to use it comfortably for a long time.

The handle swells near the middle of the grip in order to sit more evenly in the hand in a classic Western-style design. Any rough edges are dehorned to eliminate hotspots on the knife handle.

The 8 inch Japanese Gyuto knife blade is designed to work with meat originally, but over time it became multifunctional like most Western Chef Knives. This particular example has a spin that dips forward to the tip, emphasizing cutting or slicing motions. Cuts, slices, and chops are all within this blade’s abilities.

This Gyuto knife just might give your current chef knife a run for the money and remember the best Gyuto knife is the one in your kitchen.

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