The core of the SG2 super-steel is protected by a 100-layer stunning flower Damascus pattern The CRYODUR® blade undergoes a four blade undergoes a four-step ice hardening process with maximises the properties of the steel Traditional 3-step Honbazuke hand-honed edge Japanese Gyutoh are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge The word Gyutoh in Japanese means ‘beer knife’ 13cm Shotoh Utility Knife 20cm Gyutoh Chef’s Knife Care Instructions: Do not wash in dishwasher, as this may cause corrosion of the blades To clean, run under hot water with a small amount of detergent and dry thoroughly Store in a dry, moisture- free place to avoid rusting or discolouration If the knives are not used for an extended period of time, wrap them in a dry cloth or newspaper and store them in a dry place; the hygroscopic paper will keep the blades dry and the oil from the printing ink prevent corrosion Select the correct knife for the task to ensure you will get the best cutting results and you are also easy on the blades Miyabi knives should only be sharpened with a professional sharpening stone due to the extremely hard steel and the fine Honbazuke honing of the knives Packaging Type: Gift Box Colour: Natural, Silver Material: Blade core made of SG2 Super Steel, surrounded by 101 layers of Damask steel. Beige Birchwood handle with Stainless steel mosaic pin and end cap
