The 8 Inch Professional Grade Japanese Gyuto Chef Knife is the all-rounder of Japanese chef knives. Its top-quality craftsmanship, superior materials, and design give the blade the precision, balance, and versatility that allows it to do the work for you - comfortably and safely.
If you’re looking for one knife to do it all, the MIKARTO 8’’ Gyuto knife is it.
Our carbon steel culinary knives are made from AUS-10 Japanese Super steel brandishing a Rockwell hardness of 62+ with 66 layers of high-carbon metal, making these knives incredibly durable and resilient as well as outperforming all of our competitors. Finished off with a nitrogen cooling treatment for exceptional hardness, our full-tang knife is corrosion-resistant, rust-resistant, and won’t lose it’s integrity easily.
Featuring an ergonomic handle for comfort, the a triple-rivet, G-10 handle is slip-resistant and lends itself to extensive use, optimal knuckle clearance and long hours, our knives helps alleviate accidents while also providing a smooth grip whether you are dicing, chopping, slicing, cutting or mincing food. All of these features result in a balanced, weighted knife that makes food and meal preparation easier and more enjoyable.
The 8” Gyuto Hammered Finish Chef knife has a total length of 32 cm / 13”, Blade length 20.3cm / 8”, Blade width 5.5cm / 2.2”, Handel length 13cm / 5.11” with a blade thickness of 2.2mm / 0.08”
The overall package dimensions for all our knives are 16.46 x 3.98 x 1.57 inches so the perfect giftable size to ship to your favorite friends or family!
Pretty much the same way you would sharpen any other knife using a MIKARTO Whetstone that suits the level of sharpness you desire. You should sharpen it at the original angle which is a 12 degree angle being slightly narrower than a standard knife. The MIKARTO Whetstones come with an ‘Angle guide’ and a concise Knife Sharpening Instruction ebook which shows exactly how to sharpen your knife.
The MIKARTO Shokunin Series X knives are made of high carbon steel and while rust-resistant, it is more prone to rust than stainless steel knives. We advise handwashing the knife and drying it completely before placing it inside its ‘Ever Safe’ Storage Box. High carbon steel is also very hard and does not bend like softer steels would, so this is not to be used in cutting hard materials such as bone or shells. Best practice would be to use a soft cutting board, such as wood or plastic.