The Japanese call the traditional western chef's knife a 'Gyutoh' which translates to 'cow sword' indicating that knives of this shape would be used for cutting meat. Because of the supreme sharpness offered by Damascus steel and the familiar shape these knives gained a huge following in the west as cooks knives. The half bolstered construction and slender blade makes this knife lighter than a traditional western cook's knife but the cutting performance from the fine hand honed edge is outstanding and allows this knife to be used for almost any purpose. The lightweight laminated Pakka wood handle is contoured to fit into the right hand while the counterweight at the heel of the knife provides poise and balance. Many chefs would choose a 20cm chef's knife beyond all others as it has the perfect proportions of length and depth to make it suitable for every task
Shun Knives are traditional Japanese blades made from 32 layer folded Damascus steel with a Rockwell hardness of 60-61. They are very light, poised and well balanced knives due to their half bolstered construction, lightweight Pakka wood handle and counterweighted heel. The blades are slightly convex in profile to give gleaner cutting performance. Each one is hand honed so that it leaves the factory at its very peak. These are top quality professional knives which can offer a lifetime of remarkable cutting performance.
Arguably the most important tool in any professional or home kitchen, Chef’s Knives can accomplish almost any cutting task from slicing a pumpkin to dicing a shallot with ease. Chef’s Knives range in size from tiny 12cm models to huge 36cm blades. Choose Chef’s Knives with the longest blade that you are comfortable with for the most versatility.
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