Yamahide "SLICE" AUS10 Gyuto

Yamahide "SLICE" AUS10 GyutoThis Gyuto features a monosteel blade made of AUS10 stainless steel. The serrated edge allows you to perform better slicing cuts compared to a typical plain edge, as it tears through harder parts of food more easily; and the Kullenschliff on the blade prevent food from sticking onto the blade. The knife features a western handle made of black Pakkawood. Spec: Origin (Made in): Seki, Gifu Prefecture, Japan Brand: Yamahide Knife Type: Gyuto Blade

This Gyuto features a monosteel blade made of AUS10 stainless steel. The serrated edge allows you to perform better slicing cuts compared to a typical plain edge, as it tears through harder parts of food more easily; and the Kullenschliff on the blade prevent food from sticking onto the blade. The knife features a western handle made of black Pakkawood.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Yamahide
• Knife Type: Gyuto
• Blade
• Construction: Monosteel
• Grind: Double Edged (50/50 Grind)
• Steel Type: AUS10
• Hardness: 59-60 HRC
• Hand-sharpened
• Blade Length: 210mm (8.3") / 240mm (9.4") / 270mm (10.6")
• Blade Height (at heel): 45mm / 52mm / 56mm
• Spine Thickness
• Above heel: 2.1mm / 2.4mm / 2.6mm
• Middle: 2.0mm / 2.1mm / 2.3mm
• Handle
• Shape: Western shaped
• Material: Black Pakkawood
• Bolster: Stainless Steel
• Length: 115mm / 123mm / 130mm
• Overall Length: 332mm / 370mm / 407mm
• Weight: 168g (5.93oz) / 234g (8.25oz) / 280g (9.88oz)
• Mark (Front): "SLICE" ; "Super Long Insured Cutting Edge"
• Mark (Back): "Stain-Resistant Molybdenum Vanadium Steel" ; "Seki-City, Japan"

About Yamahide 山秀

Yamahide was founded in Seki City of Japan in early 1940s. Originally it was a sword and cutlery manufacturer, but had ceased making such tools after WWII. They then set up their import and export department in the 1980s, and eventually became incorporated in 1992. Yamahide often collaborate with various knifemakers in Seki City.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 80/20 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 80/20.