Suwada Gyuto Knife, 180 mm

The "cow sword" that earns a permanent spot on the board.

Gyuto means cow sword, the Japanese take on the Western chef's knife, with an edge that curves a little more toward the tip than a santoku for rocking and slicing. The blade is a three-layer warikomi construction, a hard VG10 stainless core clad in stainless on the sides and spine, so it takes and holds a keen edge and stays easy to sharpen. The pakkawood handle is light and rounds toward the blade for a comfortable grip in any hand.

• Japanese gyuto (chef's knife) for meat, filleting, and vegetables
• 3-layer warikomi blade: VG10 stainless core with stainless cladding
• Hardness HRC 60, holds its edge and sharpens easily
• Pakkawood handle, light and easy to grip
• Blade length: 180mm (7.08"); handle: 115mm (4.52")