The Gyuto knife 24 cm Tojiro-Pro DP Damaskus is a general purpose knife that most chefs would say they could not do without.
This Japanese kitchen knife, the analogue of the European "chef knife" is intended for cutting and shredding various food products. 

Tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping, it is perfect for slicing, dicing, and chopping a full range of fruits, vegetables, and other foods.

Tojiro-Pro Damascus Steel series is a professional-level, western style knife with a blade decorated with 37-layer Damascus linings. The wavy pattern is called Kasumi Nagashi, meaning "flowing mist". 

The central layer of the blade is made of VG-10 steel, an extremely hard core alloy with the addition of cobalt, hardened to a hardness of 60+/-1 HRC Rockwell, developed by Takefu industries.
The core is clad with a softer, corrosion-resistant cobalt alloy steel 420J type.

This traditional technique of obtaining layered steel is one of the most valuable treasures of Japanese craftsmen, as it increases the concentration of atoms in the core of the knife, and thus - extends the durability of the blade.

The Tojiro Pro-DP Damascus series knives are beautifully finished and easy to maintain, and their riveted Micarta laminate handles are environmentally friendly and extremely durable.
Three rivets offer additional security to the knife. 

Tojiro-Pro DP Damaskus knives are full tang and have a bolster (Tsuba) which adds extra equivalence and weight.

Use and Care

• Use a sharpening stone to sharpen your knife
• Hand wash in warm water and towel dry
• Do not cut any frozen foods