OUL 10A Damascus Tsuchime Gyuto 210mm
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen.
This knife features a core of AUS-10A steel, surrounded by stainless damascus cladding, offering exceptional edge retention and easy sharpening while remaining low maintenance.
It boasts a hand-hammered Tsuchime finish with etched Kanji characters, complemented by an octagonal rosewood handle and a black pakkawood ferrule. The knife is perfectly balanced, with a thin edge that makes it feel light and nimble in hand, providing an excellent blend of both form and function.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 46mm
Blade Thickness - 2mm
Weight - 147.5g
Blade Construction - San Mai
Cladding - Stainless Damascus Tsuchime
Steel Type - AUS-10A
Rockwell Hardness - 60-61 HRC
Handle - Octagonal Rosewood with Black Pakkawood Ferrule
Made in - Sakai City, Osaka, Japan
Brand - OUL
AUS-10A steel is a high-quality Japanese stainless steel, commonly used for making knives. Its typical composition is as follows:
Carbon (C): 0.95% - 1.05% (Increases hardness and edge retention)
Chromium (Cr): 13.00% - 15.00% (Enhances wear resistance and toughness)
Molybdenum (Mo): 0.80% (Improves strength and corrosion resistance)
Vanadium (V): 0.10% - 0.20% (Increases hardness and grain refinement for better sharpness)
Manganese (Mn): 0.50% (improves toughness, enhances hardness, and wear resistance)
Silicon (Si): 0.50% (Enhances strength and durability)
Nickel (Ni): 0.50% (enhances toughness)
Phosphorus (P): 0.03% (Kept low to prevent brittleness)
Sulfur (S): 0.03% (Minimizes impurities for better toughness)
This composition gives AUS-10A steel a great balance of hardness, edge retention, corrosion resistance, and toughness. It's ideal for high-performance knives, providing a sharp, durable edge that's relatively easy to maintain
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen.
This knife features a core of AUS-10A steel, surrounded by stainless damascus cladding, offering exceptional edge retention and easy sharpening while remaining low maintenance.
It boasts a hand-hammered Tsuchime finish with etched Kanji characters, complemented by an octagonal rosewood handle and a black pakkawood ferrule. The knife is perfectly balanced, with a thin edge that makes it feel light and nimble in hand, providing an excellent blend of both form and function.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 46mm
Blade Thickness - 2mm
Weight - 147.5g
Blade Construction - San Mai
Cladding - Stainless Damascus Tsuchime
Steel Type - AUS-10A
Rockwell Hardness - 60-61 HRC
Handle - Octagonal Rosewood with Black Pakkawood Ferrule
Made in - Sakai City, Osaka, Japan
Brand - OUL
AUS-10A steel is a high-quality Japanese stainless steel, commonly used for making knives. Its typical composition is as follows:
Carbon (C): 0.95% - 1.05% (Increases hardness and edge retention)
Chromium (Cr): 13.00% - 15.00% (Enhances wear resistance and toughness)
Molybdenum (Mo): 0.80% (Improves strength and corrosion resistance)
Vanadium (V): 0.10% - 0.20% (Increases hardness and grain refinement for better sharpness)
Manganese (Mn): 0.50% (improves toughness, enhances hardness, and wear resistance)
Silicon (Si): 0.50% (Enhances strength and durability)
Nickel (Ni): 0.50% (enhances toughness)
Phosphorus (P): 0.03% (Kept low to prevent brittleness)
Sulfur (S): 0.03% (Minimizes impurities for better toughness)
This composition gives AUS-10A steel a great balance of hardness, edge retention, corrosion resistance, and toughness. It's ideal for high-performance knives, providing a sharp, durable edge that's relatively easy to maintain
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen.
This knife features a core of AUS-10A steel, surrounded by stainless damascus cladding, offering exceptional edge retention and easy sharpening while remaining low maintenance.
It boasts a hand-hammered Tsuchime finish with etched Kanji characters, complemented by an octagonal rosewood handle and a black pakkawood ferrule. The knife is perfectly balanced, with a thin edge that makes it feel light and nimble in hand, providing an excellent blend of both form and function.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 46mm
Blade Thickness - 2mm
Weight - 147.5g
Blade Construction - San Mai
Cladding - Stainless Damascus Tsuchime
Steel Type - AUS-10A
Rockwell Hardness - 60-61 HRC
Handle - Octagonal Rosewood with Black Pakkawood Ferrule
Made in - Sakai City, Osaka, Japan
Brand - OUL
AUS-10A steel is a high-quality Japanese stainless steel, commonly used for making knives. Its typical composition is as follows:
Carbon (C): 0.95% - 1.05% (Increases hardness and edge retention)
Chromium (Cr): 13.00% - 15.00% (Enhances wear resistance and toughness)
Molybdenum (Mo): 0.80% (Improves strength and corrosion resistance)
Vanadium (V): 0.10% - 0.20% (Increases hardness and grain refinement for better sharpness)
Manganese (Mn): 0.50% (improves toughness, enhances hardness, and wear resistance)
Silicon (Si): 0.50% (Enhances strength and durability)
Nickel (Ni): 0.50% (enhances toughness)
Phosphorus (P): 0.03% (Kept low to prevent brittleness)
Sulfur (S): 0.03% (Minimizes impurities for better toughness)
This composition gives AUS-10A steel a great balance of hardness, edge retention, corrosion resistance, and toughness. It's ideal for high-performance knives, providing a sharp, durable edge that's relatively easy to maintain