Suisin High Carbon Steel Gyuto 8.2"
Description
About Suisin High Carbon
The Suisin High Carbon line is crafted out of a single piece of Nihon-kou (Japanese carbon) steel with a welded bolster and composite wood handle. Knives with very hard blades tend to be difficult to sharpen, therefore, Suisin does not use the same steel as traditional Japanese knives in the forging process. This difference in carbon steel allows the Suisin High Carbon blades to have a professional grade edge retention that can be sharpened with ease.
About Suisin
Suisin knives are crafted from the heart. From the initial design to the finished product, knives are repeatedly put to test in professional kitchens before they are released to the public. These knives are the unique by-product of a collaboration between the craftsmen and chefs. Suisin craftsmen are constantly challenging themselves to find new ways to ensure long edge retention and easy maintenance. Their goal is to provide chefs worldwide with the quality and careful craftsmanship that will allow them the precision and control to effortlessly create beautiful food.
Purpose of Gyuto
The 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.
- As seen on Munchies: Creepy Clown’s Guide to Knives, Oct 2016
Country of Origin: Japan
Specifications
| Style | Gyuto |
|---|---|
| Steel Type | Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION) |
| Steel Material | Japanese High Carbon Steel |
| Saya Cover | Not Included |
| Knife Bevel | 70/30 |
| Handle Material | POM (Polyacetal Resin) |
| HRC | 58 |
| Knife Weight [grams] | 164 |
| Blade Width (Widest part of the blade) [inches] | 1.82 |
| Spine Width (Widest part of the spine) [inches] | 0.05 |
| Handle Length [inches] | 4.5 |
Use
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.
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.
For more information, please check our pages on sharpening tips.