Yaxell Sunago gyuto, Ginsan san mai, 20 cm

The Sunago gyuto is the all-rounder of this Japanese series: a Japanese chef's knife with a 20 cm blade whose gently curved belly rocks through herbs and makes slicing, dicing and chopping vegetables, meat and fish effortless. At 170 g with a 2 mm spine it feels agile yet substantial. The blade is built san mai style: a core of fine-grained Japanese Ginsan (Silver 3) stainless steel, hardened to 60 HRC and hand sharpened to 15 degrees per side, clad between softer stainless layers. Its stippled nashiji finish recalls scattered sand, the meaning of the series' Japanese name, and helps food release from the blade. The dark blue pakka wood handle in oriental style carries a traditional Japanese emblem. Made by Yaxell, the family-run knife maker in Seki, Japan, since 1932.

Features

• Core of Ginsan (Silver 3) stainless steel, 60 HRC, in san mai construction
• Hand sharpened to 15 degrees per side for razor-sharp Japanese performance
• Stippled nashiji finish helps food release and gives the blade its scattered-sand look
• Dark blue pakka wood handle, oriental style, with a traditional Japanese emblem
• Handmade by Yaxell in Seki, Japan (since 1932)

Specifications

Use and care

• Hand wash with warm water and a little mild dish soap, and dry immediately
• Never put it in the dishwasher
• Do not cut frozen food or bones, and avoid twisting the blade
• Use a wooden or plastic cutting board to protect the edge
• Sharpen on a whetstone to keep the 15 degree edge in top condition
• Store it safely, for example on a magnetic strip or in a knife block