Painstakingly manufactured with Japanese VG10L and 67-layered Damascus steel, the 8" chef knife—or "gyuto"—from Kyoku is the essential must-have in any kitchen It slices effortlessly and chops meat, fish, vegetables, and more like a charm. The hammer-beaten wave pattern on the base of the tang showcases the stunning craftsmanship and its luxurious identity.
GLOBALLY SOURCED VG10 SUPER STEEL
Manufactured with ultra-premium Japanese VG-10L and 67-layered Damascus steel at HRC 60-62 hardness, this 8 in. crafted culinary chef’s knife boasts unrivaled performance and incredible edge retention; the cobalt added steel outperforms AUS-10 steel in durability and is easier to sharpen, since cobalt enhances the other alloying elements.
HOLLOW EDGE WITH EXTREME SHARPNESS
The ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish at 8-12° per sided using the traditional 3-step Honbazuke method; cryogenically treated for incredible hardness, flexibility, and corrosion resistance. The hollow edge design makes sure nothing sticks to the blade.
ERGONOMIC & WELL-BALANCED
The 8'' and slightly curved blade helps alleviate fatigue and finger pains from long periods of slicing or chopping, perfectly blending control and comfort.
DURABLE HANDLE
The meticulously constructed, triple-riveted G10 handle has gone through special treatment, making it extremely impervious to heat, cold, and moisture.
| Specs | |
|
Series |
Daimyo |
|
Blade Material |
VG10L Damascus |
|
Handle Material |
G10 |
|
Full Tang |
Yes |
|
Storage |
Sheath & Case |
|
Mosaic Pin in Handle |
Yes |
|
Rockwell Hardness |
58-60 |
|
Blade Angle |
8-12° |
|
Blade Length |
8” |
|
Weight |
0.65 lbs. |
|
Dimensions |
13.2” x 1.97” x 0.9” |