{"product_id":"sakai-kikumori-gokujyo-gyuto-240mm","title":"Sakai Kikumori Gokujyo Gyuto 240mm","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eGyuto:\u003c\/span\u003e\u003cspan class=\"s2\"\u003e A general-purpose knife that most chefs would say they could not do without. This knife is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. I would use my gyuto for just about anything, from butchering certain fish, to brunoise veg, to cutting the cake. Any good chef will tell you to buy a quality Gyuto first, and build the the rest of your knife kit around it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eKNIFE SPECS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSteel: Shirogami #2 (White Carbon) \u003c\/li\u003e\n\u003cli\u003eHRC: 62:63\u003c\/li\u003e\n\u003cli\u003eEdge Length: 230mm\u003c\/li\u003e\n\u003cli\u003eHeight at heel: 50.7mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness above heel: 2.2mm \u003c\/li\u003e\n\u003cli\u003eWeight: 171g\u003c\/li\u003e\n\u003cli\u003eHandle: Wa-Octagonal Magnolia w\/Buffalo Horn Collar\u003c\/li\u003e\n\u003cli\u003eConstruction: Iron Clad San-Mai\u003c\/li\u003e\n\u003cli\u003eEdge\/Bevel: 50\/50\u003c\/li\u003e\n\u003cli\u003eShape: \u003ca href=\"https:\/\/cearmausas.shop\/collections\/Gyuto\" title=\"Gyuto\"\u003eGyuto\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife line: \u003ca href=\"https:\/\/cearmausas.shop\/collections\/sakai-kikumori-x-yoshikazu-tanaka-gokujyo\" title=\"Gokujyo\"\u003eGokujyo\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003eMaker: Sakai Kikumori\u003c\/li\u003e\n\u003cli\u003ePlace of Origin: Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnyone who has used a carbon knife can testify that they are awesome. They are razor sharp, cut beautifully and generally look rad.\u003c\/p\u003e\n\u003cp\u003eOne characteristic of carbon steel knives is that they can rust if not cared for properly. To avoid rusting, please wipe the blade clean after use and dry thoroughly. Do not store a knife that isn't dry.\u003c\/p\u003e\n\u003cp\u003eWith time and proper care, your knife will develop what is called patina. The patina on your blade is a beneficial layer that actually protects against rusting.\u003c\/p\u003e\n\u003cp\u003eIf you do happen to notice a little rust forming, not to worry. Simply use a soft sponge or gentle scrubby (not steel wool) with warm soapy water to remove.\u003c\/p\u003e\n\u003cp\u003eFor more information on knife care, please check out our\u003cspan\u003e \u003c\/span\u003e\u003ca aria-describedby=\"a11y-new-window-message\" title=\"knife care\" href=\"https:\/\/cearmausas.shop\/blogs\/news\/how-to-take-care-of-your-knives\" target=\"_blank\"\u003eblog pos\u003c\/a\u003e\u003ca title=\"knife care\" href=\"https:\/\/cearmausas.shop\/blogs\/news\/how-to-take-care-of-your-knives\"\u003et\u003c\/a\u003e!\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31526711328870,"sku":"SKW2G-0240G","price":329.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2627\/1816\/products\/09AA92C6-CB09-4379-A58D-2FCD7A00B2B1_1_105_c.jpg?v=1616763373","url":"https:\/\/cearmausas.shop\/products\/sakai-kikumori-gokujyo-gyuto-240mm","provider":"The Cook's Edge","version":"1.0","type":"link"}