Unique Influence Seki 3 Layer Gyuto Knife, 20cm

Description

The Seki layer Gyuto knife is a great multi-purpose Japanese kitchen knife made of the highest quality steel, making it suitable for all essential kitchen preparation tasks. This 20cm blade is perfect for all chopping and slicing, from delicate fish to large root vegetables. The size of this knife also offers a powerful cutting action whilst maintaining control and precision. 
The 3 layered blade of the Seki Gyuto knife is made of premium quality SG2 carbon steel, which is layered with stainless steel for easy maintenance and a blade that will hold its edge for an incredibly long time. Along with the double bevelled point, this provides easy release when chopping for extra efficiency and smoothness. 
The Seki 3 Layer slicing knife is a premium quality Japanese knife that is built to last a lifetime. Featuring a long blade with a double-bevel point, this knife is ideal for slicing delicate fish and meats or julienning vegetables. 
Why Seki 3?
Made from SG2 high quality carbon powdered steel means this knife will hold its sharp edge for much longer. 
This steel is also extremely hard and durable, ranking an extraordinarily high 64 on the Rockwell scale, which is above the average of most premium knives (at 58-62 hardness). 
The triple-layered blade is finished with sleek stainless steel which not only allows for easy release when slicing, but increases the strength of the blade against tougher ingredients. 
The Seki 3 layered range also has pakkawood handles, which are extra water-resistant to prevent the risk of splitting. 
These handles have a grooved shape that moulds to the shape of your grip for extra comfort when slicing. 
Constructed with the highest attention to detail, this knife will remain in your kitchenware collection for decades to come. 
Seki knives are made in Seki City, Japan, which is renowned for being the knife capital of the world. Many cities have tried to claim this crown, but Seki City\’s history of producing the finest quality knives for almost 800 years means it still reigns supreme in the Japanese knife industry. 
This knife is not dishwasher safe. Hand wash and dry. This knife is also not suitable for use on bones.