Japanese AT series chef’s knife – 24 cm long Gyuto style blade from Masmoto
Gyuto – Gyuto (Japanese: 牛刀) – Her name means “cattle knife”.
In Japan it is used for cutting meat and chicken, but around the world it is considered a “dog” knife and is used for almost everything, including vegetables.
The Japanese design for the Western chef’s knife, the Gyuto is the most popular knife among chefs and cooking enthusiasts due to being a general knife suitable for slicing meat, vegetables, fish, etc.
Giotto: the full article
AT series – Molydenum Vanadium
A series of western-style knives made of carbon steel combined with Molydenum Vanadium stainless steel, which gives the knife exceptional sharpness.
Easy-to-sharpen knives with excellent blade retention and moisture resistance.
When proper maintenance of each knife is taken care of, the knife is preserved and allows its use for many years.