🔪Saya: Add-on available (multiple materials optional)
🔪Thickness: ≈1.9mm
🔪Blade Width: ≈4.6cm
🔪Weight: ≈160g
⭕️While stainless steel has good corrosion resistance, it may still rust under humid, high-salt, or damaged conditions. It is recommended to keep it dry and perform regular cleaning and maintenance.
Material Introduction:
⭕️SPG STRIX Steel
New steel material "SPG STRIX®": Incorporating traditional Japanese forging techniques, it maintains the workability and durability of traditional stainless powder steels while achieving a high hardness of HRC65, reaching a top-tier level among stainless steel knives. It offers "superior cutting performance driven by maximum hardness," "ease of sharpening and edge performance comparable to carbon steel," and "excellent corrosion resistance and toughness," representing ideal properties for knife performance.
Knife Model Introduction:
⭕️Wa Gyuto
The Wa Gyuto is a professional chef's knife originating from Japan. It is primarily used for cutting, slicing, and trimming beef, especially premium Wagyu. Its blade is typically long, allowing for clean, continuous slices, making it perfect for processing large cuts of meat. The blade design aids in precise cutting, preserving the meat's integrity and aesthetics. Beyond professional chefs, it is increasingly popular in home kitchens, particularly among cooking enthusiasts who require delicate meat preparation. Wa Gyuto handles and blade materials vary; common options include stainless steel and high-carbon steel, while handles are often made of wood or composite materials to ensure a comfortable and stable grip.