Kataoka Tamahagane Kyoto 63-Layer Damascus Gyuto Knife 270mm

The Kataoka Tamahagane Kyoto 63-Layer Damascus Gyuto Knife 270mm is a masterful blend of traditional craftsmanship and modern steel technology, designed to elevate your culinary experience. This chef's knife features a distinctive Damascus pattern created by 63 layers of stainless steel, offering both stunning aesthetics and exceptional durability. Its 270mm blade length provides versatility, making it ideal for slicing, dicing, and chopping a wide variety of ingredients with precision and ease.

Crafted by Kataoka Seisakusho Co Ltd, a renowned manufacturer with over 60 years of expertise in cutlery production, this Gyuto knife is forged with a core of molybdenum vanadium steel surrounded by alternating layers of soft and hard stainless steel. This combination ensures a sharp, resilient edge that maintains its performance over time. Whether you are a professional chef or a passionate home cook, this knife delivers an unmatched cutting experience with superior balance and comfort.

• Product Material: Molybdenum vanadium steel core with 62 micro thin layers of soft and hard stainless steel

• Manufacturer: Kataoka Seisakusho Co Ltd

• Made in: Japan

• 63-layer Damascus pattern for exceptional strength and beauty
• Molybdenum vanadium steel core for superior sharpness and edge retention
• 270mm blade length suitable for versatile kitchen tasks
• Double-edged blade design for precise cutting performance
• Hand-forged by skilled artisans with over 60 years of expertise
• Ideal for professional chefs and home cooking enthusiasts

Use the Kataoka Tamahagane Kyoto Gyuto Knife for slicing, dicing, and chopping various ingredients with controlled, smooth motions. Always cut on a suitable cutting board to preserve the blade's sharpness. After use, hand wash the knife with mild detergent and warm water, then dry immediately to prevent moisture damage. Handle with care to avoid injury and maintain the blade's edge by regularly honing and occasional professional sharpening.

Hand wash the knife immediately after use with mild soap and warm water; avoid soaking or using harsh detergents. Dry the knife thoroughly with a soft cloth to prevent rust and water spots. Store the knife in a knife block, magnetic strip, or protective sheath to maintain the blade's condition and avoid accidents. Avoid cutting on hard surfaces like glass or stone to preserve sharpness. Regularly hone the blade to keep the edge aligned and consider professional sharpening as needed.