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Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks
GYUTO KNIFE
so more suitable for cooks who don’t want to work with a delicate knife
but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron
Of course both layers are fully stainless so maintenance is kept to a minimum
Sakai Takayuki Inox Pro Gyuto 270mm Aoki Hamono applies their expertiseGYUTO KNIFE The gyuto is the Japanese version of the classic Western chefs knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit. BLADE & HANDLE Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust resistant and not as
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