{"product_id":"8-gyuto-knife-japanese-stainless-steel-for-meat-and-poultry-maple-handle-single-bevel","title":"8\" Gyuto Knife - Japanese Stainless Steel for Meat and Poultry - Maple Handle, Single Bevel","description":"\u003cstyle\u003e.aplus-img{display:block!important;margin:0!important;padding:0!important;border:0!important;max-width:100%!important;height:auto!important;line-height:0!important;font-size:0!important;vertical-align:top!important}.aplus-img+.aplus-img{margin-top:0!important;margin-bottom:0!important}.aplus-wrap{line-height:0!important;font-size:0!important;margin:0!important;padding:0!important;display:block!important}\u003c\/style\u003e\u003cdiv id=\"v-about-wrap\"\u003e\u003c\/div\u003e\u003c!-- DBG1_A_descLen=4191 --\u003e\u003cscript type=\"application\/json\" id=\"about-details-data\"\u003e{\"42816316309575\":\"\u003ch4\u003eAbout This Item\u003c\/h4\u003e\u003cul class=\\\"about-this-item\\\"\u003e\u003cli\u003ePRECISION JAPANESE PERFORMANCE – The 8” Gyuto-style blade glides smoothly through meat, poultry, and fish, giving you cleaner cuts, better control, and faster prep for everyday cooking.\u003c\/li\u003e\u003cli\u003eRAZOR-SHARP SINGLE BEVEL EDGE – Designed for accuracy and smooth slicing, this traditional edge helps reduce tearing and delivers restaurant-quality results whether you’re trimming brisket or portioning chicken.\u003c\/li\u003e\u003cli\u003eDURABLE 420J2 STAINLESS STEEL – Crafted from corrosion-resistant Japanese stainless steel that resists rust and staining, helping the knife stay sharp and reliable through repeated use.\u003c\/li\u003e\u003cli\u003eCOMFORTABLE MAPLEWOOD HANDLE – The ergonomic natural wood handle provides a secure, balanced grip so you can slice, chop, and carve with confidence and less hand fatigue.\u003c\/li\u003e\u003cli\u003eUPGRADE YOUR KITCHEN RESULTS – Perfect for home chefs and grill masters who want cleaner slices and more control, whether you’re meal prepping, cooking weeknight dinners, or hosting family gatherings.\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eProduct Details\u003c\/h4\u003e\u003ctable class=\\\"product-overview\\\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003cth\u003eBlade Material\u003c\/th\u003e\u003ctd\u003eJapanese Stainless Steel 420J2 (certified)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBrand\u003c\/th\u003e\u003ctd\u003eGinsu Katana\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eColor\u003c\/th\u003e\u003ctd\u003eSilver, Maple wood\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eHandle Material\u003c\/th\u003e\u003ctd\u003eStainless Steel\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBlade Edge\u003c\/th\u003e\u003ctd\u003eSingle Bevel\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003ch4\u003eProduct Description\u003c\/h4\u003e\u003cdiv class=\\\"product-desc\\\"\u003e\u003cp\u003e Gyuto-Chef knife: This Japanese knife is known as the chef's knife used for professional Western cuisine. The Gyuto is a Japanese chefs knife with a curved blade that can be used to cut meat, fish, and vegetables. When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. The gyuto is used to rock-chop stiffer produce and to make fine cuts at the tip of the knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. HIGH QUALITY STAINLESS STEEL: Our 420J2 stainless steel blades are heat treated for optimum hardness and edge retention while maintaining the ability to be sharpened to a razor edge. The steel used is perfect for kitchen specific tasks because of its corrosion resistance, preventing it from oxidizing with rust when it comes to contact with meat, fruits and vegetables. Our steel blades run the length of the knife and through the handle for a full-tang design. SINGLE BEVEL KNIFE EDGE: Traditional Japanese knives in the hands of premier chefs are usually of a single bevel ground edge in order to give the most precise and sharp edge. Our blades are meticulously sharpened to 22 - 15° edge on the right side while the other side remains flat. A conventional Compound edge is sharpened on both sides usually resulting in a 30° edge which is not as sharp. Our design gives you an incredibly sharp edge while you cut and a flat side helps to separate food slices. \u003c\/p\u003e\u003c\/div\u003e\"}\u003c\/script\u003e","brand":"Ginsu Katana","offers":[{"title":"Default Title","offer_id":42816316309575,"sku":"B0CBCL5WC5_MULTI","price":82.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/7615\/0855\/files\/41xeV3hxoOL._AC_SL1080.jpg?v=1779747556","url":"https:\/\/kitchenbladehouse.com\/products\/8-gyuto-knife-japanese-stainless-steel-for-meat-and-poultry-maple-handle-single-bevel","provider":"All Kitchen Knife","version":"1.0","type":"link"}