The daily companion for professional chefs and food enthusiasts

The Chiisai Gyuto is a compact and versatile knife that bridges the gap between the agility of the Petit Gyuto and the versatility of a larger Gyuto.

With its 160mm long blade and a weight of only 87g, it is exceptionally suitable for daily slicing of medium-sized vegetables and fruits, as well as for breaking down smaller pieces of meat and fish.

It is excellently suited as the primary knife for chefs and cooking enthusiasts who are looking for a lightweight yet powerful tool for a wide range of cutting tasks.

Usage:

• The SK85 steel blade can rust because the material is carbon steel. Be sure to wipe off dirt from the entire knife with water after use and dry it thoroughly with a cloth.
• You can then rub the blade with a care oil to maintain the blade and enjoy it for a long time.
• The knife has a very sharp edge. Please use a cutting board made of natural wood such as bamboo, cherry, or oak.

Care instructions:

• Over time, the sharpness of such a knife can decrease with frequent use. We recommend restoring the blade using a suitable whetstone.

Our knives are harder than normal knives:

• Never use Japanese knives for chopping or scraping. Due to their extreme hardness, the knives can break.
• For cutting frozen food, it is essential to use a special kitchen knife for frozen food, and not our knives.

Caution is advised:

• The knives have a very sharp blade. There is a risk of injury when touching the blade with your fingers.
• Do not hold in fire (heat). This will impair the hardness of the knife blade and make it unusable.
• Do not wash in the dishwasher. The knife can be damaged.
• Please keep the knife out of reach of children.
• The handle is made of natural wood. Avoid prolonged soaking in water to prevent softening of the handle.
• Before using the knife, check the handle for firmness. If anything is loose, please do not use it.

Features:

Overall length: 270mm
Blade length: 160mm
Weight: 87g

Blade thickness: 2.7-0.8 mm tapering
Hardness: 60 HRC
Sharpening angle: 50/50 double bevel
Steel: SK85 steel with 0.85% carbon content. This steel type is a further development of traditional SK5 steel.

Handle: Impregnated Japanese natural wood
Sharpening: 2-3 strokes over a whetstone
Special feature: Wipe dry immediately after use and maintain with mineral oil

Made in Japan