Japanese cutlery · 67-layer Damascus steel

Gyuto Kaen 20 cm

Name: Gyuto Kaen 20 cm
Brand: Kaen
SKU: CJCJ120848601AZ
Price: 99.95 EUR
Availability: InStock

€99,95

Sale Sold out

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or 3 interest-free payments of €33,31 with Klarna

Hoja de 20 cm con una curva suave para balancear sobre la tabla sin esfuerzo. Carne, pescado, verdura: si solo pudieras tener un cuchillo, sería este. Acero damasco de 67 capas y mango octogonal de resina y madera estabilizada.
Para: carne y pescado · verduras grandes · corte en tabla.

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Shipping €9.99, free over €150
Europe, US and Canada · 5–8 days
If it’s late, we refund 10%
30-day trial in your kitchen
Full refund on returns
3-year warranty
Protective sheath included

Description and specifications

The knife that does 80% of the work in your kitchen.

A 20 cm blade with a gentle curve so it rocks on the board effortlessly. Meat, fish, vegetables: if you could only own one knife, this would be it. The Damascus steel holds its edge for weeks and the octagonal resin and stabilised-wood handle sits in your hand as if it were made to measure. It is the centrepiece of all three sets.

What you’ll use it for

Meat and fish
Large vegetables
Board work

Specifications

Type	Chef’s knife
Japanese name	牛刀 · gyūtō
Blade	20 cm
Weight	339 g
Steel	67-layer Damascus stainless steel with a high-carbon stainless core at 60–62 HRC and an edge of about 15° per side. A unique wavy pattern on every piece.
Handle	Octagonal, blue resin and stabilised wood
Included	Protective blade sheath
Style	Japanese cutlery

What your purchase includes

Protective sheath for the blade, included.
Shipping €9.99 to Europe, the US and Canada; free over €150. Delivery in 5–8 business days: if it arrives late, we refund 10%.
30-day trial: cook with it, put it to the test and, if you don’t love it, send it back for a full refund.
3-year warranty against any manufacturing defect.
100% secure payment with Shopify: card, Apple Pay, Google Pay and Shop Pay. Or pay in 3 interest-free instalments with Klarna, subject to approval at checkout.

Care

Wash it by hand with warm water and a drop of soap, and dry it with a cloth right away.
Never in the dishwasher: heat warps the resin and wood handle and detergent attacks the steel.
Cut on a wooden or plastic board, never on glass, marble or ceramic. For bones, frozen food or very hard squash, use another knife.
Keep it in its sheath and give it a few strokes on a honing rod once a month: ten gentle passes at about 15° bring the edge back.