{"product_id":"couteau-gyuto-damas-21-cm","title":"Damascus gyuto knife 21 cm","description":"\u003ch3\u003e\u003cstrong\u003eThe gesture\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSlicing an onion thinly, carving a roast, cutting a fillet of fish: the gyuto (literally \"beef knife\") is the Japanese version of the chef's knife, the one you keep within reach when you only want one. Its 21 cm blade, long and pointed, follows a continuous motion from back to front, tip touching the board, that slices instead of crushing.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy it's different\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhat you notice first is the blade and its wavy Damascus pattern. The manufacturer's leaflet attributes it to 33 layers of steel and compares it to the pattern of Japanese swords. It is a composite blade: the center, in a special stainless steel, carries the edge, and layers of stainless steel wrap around it. The handle combines reinforced laminated wood and stainless steel parts, in an inverted triangle shape designed, according to the leaflet, to sit well in the hand.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade in Japan by Kai, based in Seki (Gifu Prefecture), a Japanese cutlery town. The leaflet links the Seki Magoroku brand to the sword smiths of the region. This is a series-produced knife from a manufacturer, not a hand-forged artisan piece.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy I chose it\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eI chose it for what it adds beyond use: the pleasure of owning a beautiful tool, a blade you want to take out, wipe and put away with care.\u003c\/p\u003e\n\u003cp\u003eIt is for those who love the object as much as the gesture. At Dogou, I prefer few references, well explained, over ten almost identical knives.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eYou will love it if\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eyou want one good Japanese chef's knife for everyday cooking\u003c\/li\u003e\n\u003cli\u003eyou like to see the work in a blade and feel a wooden handle\u003c\/li\u003e\n\u003cli\u003eyou like taking care of your tools (hand washing, sharpening)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eIt is probably not for you if\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eyou want a knife that can go in the dishwasher\u003c\/li\u003e\n\u003cli\u003eyou are looking for a hand-forged artisan piece\u003c\/li\u003e\n\u003cli\u003eyou prefer an all-metal handle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eIn practice\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlade 21 cm, total length 34 cm. Handle in reinforced laminated wood and stainless steel. Hand wash and dry right away. Delivered in its original box, with its leaflet in Japanese. Shipped within 1 to 2 working days from Paris, returns accepted within 30 days.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eA tool made to last\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStainless steel is more forgiving of moisture than carbon steel, but what extends a knife's life stays the same: drying it after each wash, cutting on wood or a soft material, and sharpening it regularly on a stone.\u003c\/p\u003e","brand":"Kai","offers":[{"title":"Default Title","offer_id":55013303615821,"sku":"COU-004","price":169.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0902\/4071\/3037\/files\/couteau11.jpg?v=1791744279","url":"https:\/\/dogou.fr\/en\/products\/couteau-gyuto-damas-21-cm","provider":"Dogou","version":"1.0","type":"link"}