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Suisin Honyaki Ginsan-ko Wa-Gyutou
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Item #: HSU-G3H-WG-ES
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Size: 11.7" (30cm)
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Style: Chef's Knife
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The gyutou is a versatile chef's knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Lightweight and thin, Japanese chef knives have a sharper blade and maintain their sharpness longer than most other chef knives.
General knife care tips and warnings - Carbons knives are not stain resistant. Rust and discoloration will occur after cutting acidic ingredients or if left wet.
- Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
- Traditional Japanese knives have significantly thinner and more delicate blades than Western knives. The use of honing steels or sharpening machines will result in chipping.
- Please do not attempt to cut through bones with traditional Japanese knives, unless it is a butchering knife.
- Traditional Japanese knives could slightly bend, due to the heat tempering of the two different carbon quality steel in the blade. Korin offers customers a free service to prepare the knife before use.
- We advise all customers to have a skilled sharpener put the initial blade on knives, due to how the initial blade serves as a sharpening guide in the future. Korin offers a complimentary initial sharpening and uraoshi sharpening with every purchase.
- It is important to always flatten sharpening stones with a stone fixer to avoid knives from warping shapes.
- Please always use sharpening stones to sharpen traditional Japanese knives.
For more information different types of stones, please check our pages on
or sharpening tips
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Caution
Korin will not accept returns on damaged knives, please be cautious when inspecting carbon knives with wet hands. In the event you receive a rusted knife, please call customer service within 48 hours of arrival, and we will be happy to assist you.
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