Kagekiyo Damascus 210 Gyuto

Kagekiyo Damascus 210 Gyuto

Subtle satin damascus with a highly polished cutting edge make up this 210mm Gyuto. The shape is rather elegant (not so deep at the heel) for a gyuto and is best used with a slicing style push-cut.

Kagekiyo Damascus Series

• High end stainless steel chef knives
• Intricate satin damascus
• Double hamaguri bevel
• Premium linen micarta handles with secure grip
• High fit and finish

Kagekiyo Knives

The Kagekiyo brand is 60 years young compared to the founding of the original business a hundred years ago, back in 1916. Run by third generation Baba Shuzou along with his son Takashi Kagekiyo knives are produced with the professional chef in mind - sharpness, easy resharpening, durability, comfort and beautifully finished knives.  

Traditional Craftsmanship, Modern Technology, Commitment to Monozukuri

Kagekiyo is constantly evolving, using modern technology to study the molecular structure of steel via electron microscopes, all in an effort to create the most advanced Japanese knives, hammer forged and sharpened by hand.

The Baba family has a long history in Sakai. In 1964 the founder Baba Ichiji received a medal from the Emperor - the Order of the Rising Sun, for his contribution to the manufacturing industry in the Kansai region. He was the first person ever to receive such an honour within the Sakai knife industry.

Chef's Armoury are proud to be the exclusive agent for Kagekiyo knives in Australia.

......

Knife care for stainless steel knives

• Never put in the dishwasher.
• Dry thoroughly after handwashing and do not store unless fully dry.
• Do not cut through bones, frozen foods or extremely dense items.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Use Japanese waterstones to sharpen your knife.

For detailed knife care instructions read the care notes in the package or click here.