Steel Type: Aogami super clad stainless steel
Handle: Octagonal magnolia wood and water buffalo horn
Saya cover: Magnolia Wood
The blade is thin and sharpness. We recommend it to all chefs, because Kaishin Aogami Super Thin Chef knife is easy to maintain and keep a sharpness.
The Gyuto is the Japanese equivalent of the Western chef knife. It is an all-purpose knife and can be used for cutting fish, meat and chopping vegetables.