Known in Japan as a gyuto, this light, nimble knife is ideal for slicing meat and fish, and it performs beautifully on vegetables too. The blade is narrower than a traditional chef's knife but still offers plenty of knuckle clearance. Hollow-ground indentations help prevent foods from sticking as you work.

• All-purpose Asian-style chef's knife with thin, lightweight blade.
• VG-MAX "super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade.
• Indentations along the blade reduce friction and keep slices from sticking.
• Exceedingly sharp cutting edge is long lasting and easy to maintain.
• Durable PakkaWood handle resists moisture and has a D shape, to sit comfortably in the hand.
• This NSF-certified knife meets the high-level safety standards for professional kitchens.
• Handcrafted in Japan.