Japanese chef knife gyuto - YUTA KATAYAMA - VG-10 - nickel damascus series - Size:21/24cm
Yuta Katayama studied under the very famous traditional craftsman "Takeshi Saji" in Echizen City, Fukui Prefecture, and then became independent. Currently, he works for producing traditional Echizen cutlery, which has a history of 700 years.
The knives he creates are comfortable to use and beautiful. He creates not only kitchen knives but also many outdoor knives using various ideas.
| Knife | 21cm | 24cm | |
| Blade lenght: | 210mm | 240mm | |
| Overal lenght: | 365mm | 395mm | |
| Height at blade base: | 51mm | 54mm | |
| Blade thickness: | 2.4mm | 2.5mm | |
| Weight: | 176g | 208g |
- Blade material:Stainless steel VG-10
- Handle material:Zelkova
- Double bevel
- Blacksmith: Yuta Katayama
- nickel damascus series
- Made in Echizen ,Japan
Please be careful!
・Please note that there may be individual variations in shape, finish, and color due to the handcrafted nature of our knives and the use of natural materials for the handles.
・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade.
・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.
・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture.
・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.
・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.
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