Windmillknife Cooking Knife, K-Chef, Plum, Stainless, Blue-glazed, 375mm
Gyuto is a Japanese knife shape which, unlike Western cooks, has less belly and a lower tip.
The comparatively narrow blade makes it particularly suitable for cutting meat pieces.
The "glazing" describes a machining process by which a very homogeneous surface is achieved on the blade.
The difference to simpler knives - which appear unclean and coarse due to visible grind marks - is that the blade offers considerably less attack points and therefore a higher corrosion protection.
Solingen Dry-Fine Grinding:
In contrast to most of today's knives, windmill knives are still manufactured with the principle of the "Solingen dry-fine grinding".
The blade angle is set high above, whereby the blade runs slantingly and pointedly towards the cutting edge.
The result is particularly evident in the high sharpness and edge retention.
This traditional type of cut is rarely practiced even in Solingen, but the high appreciation of Solinger knives all over the world is justified.
The K-Chef is an excellent chef's knife for long working under heavy stress.
The shape is based on the Japanese Gyuto - a cooking and meat knife - and is perfect for working on the cutting board.
Its dynamic blade contours smoothly into the ergonomically shaped handle, which gives enough freedom through the angle and relieves the hand during long work.
Handle: Plum Wood
Blade: Stainless Steel
Blade length: approx. 225mm
Total length: approx. 375mm
For left- and right-handed