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Kagekiyo Silver#3 Gyuto knife 210mm (8.3") Walnut oval handle
Kagekiyo Gyuto Silver steel #3 knife is a high-end handcrafted knife made by the highest level of Japanese artisans who were awarded the title - "Dentou Kogeshi" (Master of Traditional Craft) from Sakai City, Japan. 210mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) - high carbon content stainless steel at the core and clad with stainless steel. The knife's oval handle is made from natural Walnut carved by hand.
Kagekiyo Gyuto Silver steel #3 knife is a high-end handcrafted knife made by the highest level of Japanese artisans who were awarded the title - "Dentou Kogeshi" (Master of Traditional Craft) from Sakai City, Japan. 210mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) - high carbon content stainless steel at the core and clad with stainless steel. The knife's oval handle is made from natural Walnut carved by hand. The perfect blade shape, balance, and stainless Hitachi Silver steel 3 (Silver 3 or Gin-san) guarantee excellent sharpness and ease of maintenance. High corrosion resistance makes this knife easy to maintain during everyday cooking. Kagekiyo Gyuto Silver steel 3 knife is a perfect choice for home "Everyday" cooking and is highly recommended for professionals. Ease of sharpening: 3 from 5; Rust resistance: 5 from 5; Handle durability: 3 from 5; For professionals: 4 from 5. Knife packed in premium Japanese authentic gift box with traditional patterns.
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| Knife Type | Gyuto |
| Brand |
Kagekiyo knives
|
| Knife Style | Modern Japanese Kniwes |
| Blade Bevel Grind | Double-edged |
| Total Knife Lenth (mm/inch) | 347/13.67 |
| Blade Lenth (mm/inch) | 210/8.3 |
| Blade Height at Base/Heel (mm/inch) | 47/1.85 |
| Blade Thickness above heel (mm/inch) | 3/0.12 |
| Blade Thickness above tip (mm/inch) | 0.08/0.12 |
| Blade Steel / Core steel | Silver steel 3 |
| Blade Core Hardness | 60-61HRC |
| Blade Construction / Structure | Warikomi / Inserted core steel |
| Blade Cladding Steel | Stainless Steel |
| Knife Handle Material | Walnut |
| Handle Bolster | No |
| Handle style | Japanese |
| Total Knife Weight (g/Oz) | 150/5.29 |
| Hand-sharpened | Yes |
| Place of Origin | Sakai Japan |
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.
We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.
