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By addition of the following, AUS8 (8A) carbon0.8%, 13-14% of chromium, and molybdenum 0.25%, 0.1-1.3 of vanadium, the stainless steel is further hardened, there by reducing wear and abrasion, a technique which was developed by Aichi steel. It is widely used in steel products making them easier to sharpen and to treat. Hardness HRC57.5±1. | |
Steel is shaped into a blade and handle by laser, after which it is tempered and cooled to subzero temperature, cooling rapidly to -75 degrees. This forms a uniform crystal which creates a stronger, firmer blade. After this the blade is finished by hand, the handle is fashioned to fit snugly and smoothly in the hand. |
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 It called “Chef’s knife” in over sea, use for a business, also suit for who is professional orientation. Gyuto knife is not just for meat catting, good for vegetable, fish and any kind of cooking. The blade has a short sharply pointed tip, easy to use for detail work. |
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 Vegetable, Meat, fish and anything to use for wide range. This is general-purpose kitchen knife for household use. |
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 It suitable for peeling small flutes skin, and also decorative cut. |
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 The knife use for cut or chop a fish, to make preliminary arrangements. |
