ISSHO TABERU Chiisai Gyuto Chef's Knife 160mm

The ISSHO TABERU Chiisai Gyuto is a compact Japanese chef's knife with a 160 mm blade of SK85 carbon steel, weighing only 87 g. It is a light main knife for vegetables, fruit and smaller cuts of meat and fish.

At a glance

• 160 mm blade in SK85 steel, 60 HRC
• Only 87 g
• Handle in impregnated Japanese natural wood
• Made in Japan

Between Petit and Gyuto

The Chiisai Gyuto sits between the nimble Petit Gyuto and a large Gyuto. You use it to cut medium-sized vegetables and fruit and to break down smaller cuts of meat and fish. At 87 g it is a light everyday knife.

SK85 carbon steel

SK85 contains 0.85 percent carbon and is a development of the traditional SK5. The steel takes a very sharp edge but can rust. After use, wipe the blade dry and care for it with a little mineral oil.

Technical data

Care

• Clean by hand and dry thoroughly straight away, not in the dishwasher
• Carbon steel can rust: treat the blade with mineral oil afterwards
• Only cut on wood, for example on the azado cutting board

Good to know

• Not for bones, frozen food, chopping or scraping
• Do not leave the natural wood handle in water for long
• Resharpen on a whetstone, 2 to 3 strokes