Hasegawa Stainless Steel Antibacterial Gyuto Knife Gyuto 210mm - Brown

The Hasegawa Stainless Steel Antibacterial Gyuto Knife Gyuto 210mm - Brown is a versatile and finely crafted kitchen tool designed for precision and efficiency. Its 210mm blade length offers the perfect balance for slicing, dicing, and chopping a variety of ingredients with ease. This knife stands out with its antibacterial coated handle, ensuring a hygienic grip that complies with food sanitation standards.

Crafted by Hasegawa, a respected Japanese company known for its scientific approach to safety and quality, this Gyuto knife combines durability and sharpness. The stainless steel blade is engineered for sharp cuts that require less effort, while the double-edged 7:3 blade design enhances user control and comfort. Additionally, its seamless stainless steel construction from tip to handle makes cleaning simple and convenient.

• Product Material: Stainless Steel

• Manufacturer: Hasegawa

• Made in: Japan

• Antibacterial coated handle for hygiene and safety
• Sharp stainless steel blade requiring less power for cutting
• Double-edged 7:3 blade design enhances usability and precision
• Seamless stainless steel construction from blade to handle for easy cleaning
• Dishwasher safe for convenient maintenance
• Complies with food sanitation laws to ensure safe kitchen use

Use the Hasegawa Gyuto knife for slicing, dicing, and chopping a wide range of ingredients in your kitchen. Hold the antibacterial handle securely and apply even pressure for precise cuts. After use, rinse the knife with warm water and mild detergent to remove food residues. Although dishwasher safe, hand washing is recommended to maintain blade sharpness and antibacterial coating quality. Avoid prolonged soaking, especially in bleach or hypochlorite solutions, to prevent corrosion.

Clean the knife promptly after each use with warm water and mild soap. Dry thoroughly to prevent water spots or corrosion. While dishwasher safe, hand washing is preferred to preserve the blade's sharpness and antibacterial coating. Avoid exposing the knife to harsh chemicals or prolonged contact with bleach solutions. Store the knife in a dry place, preferably in a knife block or protective sheath to maintain its edge and protect the blade.