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Korin Suisin Special Inox Gyutou with the orange handle
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Item #: HSU-SO-G
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Size:
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Style: Chef's Knife
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Specifications
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Style |
Gyutou
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Steel Type |
Special Grade AUS10 steel |
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Saya Cover |
Not Included |
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Blade |
Double-Edged (70/30) |
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Blade Length |
8.2" (210mm), 9.4" (240mm)
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Handle Material |
Polyoxymethylene (POM) |
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*HRc |
60 | | * Hardness Rockwell C scale
For Left-Handed Customer
- This Western-style knife can be changed to left-handed by Korin's resident knife master.
- The fee for this conversion is $20.00 and has been automatically added to the cost of your purchase.
The Korin Suisin Special Inox Orange Handle knife was created to have all the features that a professional knife should have. They are high-performance and easy to maintain and re-sharpen, perfect for both home-use and professional-use. The special-grade AUS10 steel used in making these blades has a much higher carbon content than other stainless steel but also contains added stain and rust-resisting elements, making this knife cut and feel like a carbon steel knife. Each knife was made with sub-zero treatment making the steel very hard yet durable. The Rockwell scale for this knife is HRC 60 which gives the blade a longer sharper edge.
The attractive orange handle is made of an easy-to-clean and bacteria resistant POM molded handle and topped with a stainless steel cap. With superior balance and a slightly weighted feel, these knives are comfortable in the hand and a pleasure to use. 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 - Never wash knives in the dishwasher
- Stain-resistant knives are not stainless.
- Improper care will result in rusting and chipping.
- Please wipe knives dry after use to prevent rusting.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.
For more information, please check our pages on different types of sharpening stones or sharpening tips.
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