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 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
This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
Improper care will result in chipping.
Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
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.
Caution
Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.
Los cuchillos de carbón son propensos a oxidarse. A modo de evitar dicho comportamiento, se recomienda limpiar la superficie con un trapo limpio y seco después de cada uso.
Cortar ingredientes ácidos puede generar la decoloración del cuchillo, pero ello no significa que la calidad de la cuchilla se vea afectada.
