The Japanese Gyuto Knife have a have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work.
For most cooks a Gyuto is practically the only knife needed in the kitchen as there a few jobs the Gyuto cannot do in a pinch. Carbatec are excited to offer this new range of Japanese kitchen knives. These knives feature a double laminated blade with a white paper steel core and are manufactured using an authentic Japanese hand forging process. White paper steel is a traditional high carbon steel that is often used for Japanese knives.
This type of steel allows for an extremely sharp cutting edge that is vastly superior to normal stainless steel kitchen knives. Susceptibility to surface rust is an unavoidable attribute of high carbon steel knives, however the ease of sharpening and superior edge of these knives is worth the small amount of maintenance necessary to maintain them.