{"product_id":"tsunehisa-sk-gyuto-240mm","title":"Tsunehisa SK Carbon Gyuto 240mm Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience SK-4 Carbon Steel in a Long-Line Gyuto Laser-Cut for a Thin, Agile Grind\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: SK-4 carbon steel, mono steel (reactive - wipe dry immediately, will rust if left wet)\u003c\/li\u003e\n\u003cli\u003eConstruction: Laser cut, mono steel (not forged)\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm | Blade height: 52mm | Spine: 2.2mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Yo black pakka wood with three stainless pins\u003c\/li\u003e\n\u003cli\u003eEngraving: Laser kanji\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eReactive steel note:\u003c\/strong\u003e SK-4 is a carbon steel - wipe dry immediately after washing. Do not leave wet or in contact with acidic foods for extended periods. A natural patina will develop over time, which helps protect the blade and is a normal characteristic of carbon steel.\u003c\/p\u003e\u003ch2\u003eThe Gyuto\u003c\/h2\u003e\u003cp\u003eSK-4 was for many years the standard carbon steel for Japanese kitchen knives - valued for its ability to take a keen, sharp edge and its ease of sharpening on water stones. This Tsunehisa SK gyuto is laser cut from a single piece of SK-4 mono steel, then ground, finished, and hand-sharpened. The result is a blade that is notably thin with a clean distal taper toward the tip - impressive at this price point. At 240mm it covers the full range of chef's knife tasks: breaking down proteins, slicing, and fine vegetable work. The full-tang stainless bolster and black pakka wood handle with three stainless pins give it a clean, professional look. A laser-engraved kanji is a nice finishing touch.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately - reactive steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\u003c\/li\u003e\n\u003cli\u003eFor long-term storage, apply a thin coat of food-safe camellia oil\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39650553790542,"sku":"T SK W gyuto240","price":137.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_60fc47dc-3b38-4018-866e-c59c37cb0685.jpg?v=1644491302","url":"https:\/\/chefandaknife.com.au\/products\/tsunehisa-sk-gyuto-240mm","provider":"Chef \u0026 a knife","version":"1.0","type":"link"}