"Bolsters" are the area between the wood handle and blade. Many chef knives overlook bolsters, leaving squared edges that restrict grip options. Our gyuto's curved bolsters allow for a comfortable pinch grip, enabling precise and controlled cutting tasks. It's an ergonomic design built for professionals and home cooks.
Most knife handles have 90-degree edges or are perfectly round, causing discomfort over time. Our gyuto features a rounded, asymmetrical shape that fits naturally in most hands, eliminating pressure points. You can grip it firmly and feel no "hot spots," ensuring comfort even during extended use.
The gyuto's downward-angled blade tip, known as a "reverse-tanto," allows precise guiding for tip-focused cutting. This shape is perfect for laser-precise cuts, enabling a comfortable pinch grip with the index finger resting on the angled slope. It’s a design that enhances accuracy and control.
Damascus steel, known for its stunning patterns, is created by forging layers of steel. The gyuto's feather pattern is achieved using advanced techniques like twisting steel during forging. Krys Cutlery Damascus has 67 layers, making it stronger, harder, and an exceptional choice for chefs and home cooks alike.
VG-10 steel offers a perfect balance of hardness and stain resistance, setting it apart from competitors. This Japanese steel excels with its chromium and vanadium content, ensuring superior toughness and edge retention. It’s the ideal choice for professionals and home cooks who demand excellent performance at an affordable price.
Most generic knives use basic steel meant for pots and pans, not precise cutting. Low-grade steels like 8Cr13MoV lack durability but work with frequent sharpening. If your knife's steel isn’t labeled or recognizable, it might be time to upgrade to a high-quality blade like ours, crafted for outstanding performance and lasting reliability.
Keep your knife performing like new with proper care. Always hand-wash your gyuto using the soft side of a sponge to prevent micro-scratches. Never use a dishwasher, as heat and detergents can damage the blade and handle, reducing the knife’s lifespan and performance.
VG-10 steel’s balanced properties make sharpening a breeze. Whether using a rod or stone, you can easily hone the edge while enjoying its long-lasting sharpness. This balance ensures superior edge retention compared to other kitchen knives, making it ideal for both professionals and home cooks.
Stainless steel isn’t rust-proof—it just stains less. Rinse and dry your blade after each use to avoid corrosion, especially after cutting salty or acidic foods like lemons. For extra protection, occasionally apply a thin layer of mineral or cooking oil to shield the blade from oxidation.
