Gyuto Japanese kitchen knife Seki Kanetsugu Pro-S 5004 18cm

Professional use is appropriate for the Seki Kanetsugu Gyuto chef's knife. The 180 mm blade is composed of molybdenum alloy high-carbon stainless steel and is sharpened using the ancient "Hamaguri ba" (convex edge) method, which has made Japanese swords renowned for their remarkable longevity, sharpness, and ease of sharpening. After heat treatment, the blade is hardened at below-freezing temperatures. The handle of the Japanese kitchen knife Seki Kanetsugu Pro S is made of hollow stainless steel. The handle features a comfortable rounded form and a typical katana handle pattern, which helps prevents the handle from slipping. Unlike wooden handles, which shrink, stainless steel handles are hygienic, seamless, and long-lasting.