So, when it comes to knives, Japan is quite renown, but I never heard of Damascus steel before and discovered that these knives are made from several layers of flat steel with different properties that are arranged one onto the other, being sharper and more durable than a classic stainless steel. They also have some patterns on the blade that make them such a piece of art that you hesitate to use them in the kitchen and would just use them as decoration like you would a sword. The Gyuto knife is heavier than the classic Chef’s knife I own and feels solid, well balanced, with a good grip, the handle being made with Pakkawood, a composite material made of wood and resin that is commonly used in Japanese knives. It is definitely sharp that is a real pleasure when cutting meat or vegetables.
Cleaning it in the dishwasher is certainly not an option! So, handwashing and drying immediately is preferred. Some people say that you need to polish them weekly to preserve the patterns, but I am not there yet…
I never had a Japanese knife before and I love this: it is not only beautiful, but the best knife I ever owned. So, if you are looking for an upgrade to your Chef’s knife, check out Sakuto!