The blade of the Ginza Steel Amaya Gyuto knife showcases the expertise of skilled artisans who have honed their craft for generations. The Swedish Steel 19C27 provides a perfect balance of hardness, durability, and sharpness, ensuring an impeccable cutting experience. With its high carbon content and fine grain structure, this steel enables the blade to maintain its sharp edge for extended periods, reducing the need for frequent sharpening.

The craftsmanship of the Ginza Steel Amaya Gyuto Knife extends beyond its blade. The handle is carefully designed for both aesthetics and functionality. It is meticulously crafted to provide a comfortable grip, allowing the chef to have full control over the knife's movements. The handle's ergonomic design ensures a secure and balanced feel, minimizing hand fatigue during prolonged use.

Whether you are a professional chef or a passionate home cook, the Ginza Steel Amaya Gyuto knife is a testament to the artistry and dedication of Japanese knife-making. Its exceptional blade, forged from Swedish Steel 19C27, ensures precision cuts, effortless slicing, and an overall enhanced culinary experience. Embodying the perfect blend of tradition and innovation, this knife is truly a prized possession for anyone who appreciates the art of cooking.

• Knife Type: Gyuto / Chef ( For large vegetables and meat. All-purpose Western knife)
• Blade Material:  High Carbon Swedish Steel 19C27 by Sandvik ( 45 Layer Damascus )Blade EdgeDouble Edge
• Handle: Chestnut tree with 8 angle handle ( FYI Number eight is considered as a lucky figure and called "Suehirogari" in Japan )
• Blade Length: 180mm ( 7" )
• Overall Length: 320mm ( 12.5") to
• HRC: 59 - 60

Taking good care of your handmade knife is essential to ensure its longevity and maintain its cutting performance. Here are some care and maintenance suggestions:

Safe Handling:

• Handle the knife with caution, as it is extremely sharp. Always be mindful of your fingers and avoid contact with the blade's edge. 
• Keep the knife out of the reach of children to prevent accidents or injuries.

 Proper Use:

• Limit the knife's usage to cooking purposes only. Avoid using it for tasks like opening cans or boxes, which can damage the blade.

Cleaning:

• After each use, hand wash the knife using mild dish soap and warm water. Avoid harsh detergents or abrasive cleaners that can damage the blade or handle.
• Carefully clean both sides of the blade, the handle, and any other exposed parts.
• Rinse the knife thoroughly to remove all soap residue.

Drying:

• Dry the knife immediately after washing to prevent moisture buildup, which can lead to rust.
• Use a soft, clean cloth to wipe the blade and handle completely dry. Ensure there are no water spots left.

Storage:

• Store the knife in a safe and dry place, away from moisture and humidity.
• Consider using a knife sheath or blade guard to protect the blade from accidental damage and to prevent injuries when retrieving or storing the knife.

Sharpening:

• To maintain satisfactory cutting performance, it is recommended to re-sharpen the knife once or twice per month. However, this frequency may vary depending on the knife's usage and your personal preference.
• Use a sharpening stone or honing rod designed for kitchen knives to restore the blade's sharpness. Follow the manufacturer's instructions or seek guidance from a professional if you're unsure about the sharpening process.

By following these care and maintenance practices, you can ensure that your handmade knife remains sharp, safe to use, and lasts for a long time.