Spyderco Itamae Gyuto Premium with 1006" SUS410 Super Blue S
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Buy Spyderco Itamae Gyuto Premium with 1006" SUS410 Super Blue S
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Spyderco Itamae Gyuto Premium Kitchen Knife with 1006" SUS410 Super Blue S | $250.50 |  | |||
| $250.50 |  | ||||
In Front Of The Cutting Board: Itamae is an extremely prestigious title reserved for highly skilled sushi chefs. The Murray Carter Collection's Itamae Series proudly features premium materials and uncompromising craftsmanship.
Made for the Kitchen: Translated as "cow blade," the Gyuto is the Japanese equivalent of the Western chef's knife. Its Versatile design is suitable for slicing, carving, chopping, and detailed food preparation chores.
Superior Blade Steel: The blades of Itamae Series knives are expertly crafted from laminated steel consisting of an Aogami Super Blue core clad between layers of SUS410 Stainless Steel.
Versatile: The elite blades of the Itamae Series are paired with traditional "wa-style"(octagonal) handles made from stunning burl G-10 and highlighted with black G-10 ferrules.
High Performance: Each Murray Carter knife are ground exceptionally thin and straight for superior cutting performance. They feature a signature "Carter Elbow", a distinctive taper from the spine to the point that reinforces the blade's tip.
Made for the Kitchen: Translated as "cow blade," the Gyuto is the Japanese equivalent of the Western chef's knife. Its Versatile design is suitable for slicing, carving, chopping, and detailed food preparation chores.
Superior Blade Steel: The blades of Itamae Series knives are expertly crafted from laminated steel consisting of an Aogami Super Blue core clad between layers of SUS410 Stainless Steel.
Versatile: The elite blades of the Itamae Series are paired with traditional "wa-style"(octagonal) handles made from stunning burl G-10 and highlighted with black G-10 ferrules.
High Performance: Each Murray Carter knife are ground exceptionally thin and straight for superior cutting performance. They feature a signature "Carter Elbow", a distinctive taper from the spine to the point that reinforces the blade's tip.
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