Korin Special Inox Black Handle Gyuto
Steel Type:Stain-Resistant Steel
Saya Cover:Not Included
Handle Material:POM (Polyacetal Resin)
About Korin Special Inox
The Korin Special Inox is an original design created by Korin's resident knife master, Chiharu Sugai and Knife System's founder, Junro Aoki. The special grade stain resistant AUS-10 steel has a higher carbon content, giving it the cut and feel similar to a carbon knife without the maintenance. Korin recommends this line for those with experience using a sharpening stone. The black 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.
Drawing from a tradition of Japanese craftsmanship and meticulous attention to detail, the collections at Korin showcase exceptional sharpness and time-tested durability. We are dedicated to bringing the highest quality Japanese knives to your kitchen, so you can experience the unparalleled quality of Japanese craftsmanship in your home or restaurant.
Purpose of GyutoThe Gyuto 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.
For Left-Handed Customer
- This Western-style knife can be changed to left-hand 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.
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.