Minamoto no Keitsuki | Gyuto 240mm | SK | Bolster | Rosewood Saji Since the 1920's Chen Chi

Since the 1920's Chen Chi Kee (CCK) has been manufacturing Chinese kitchen ware in Hong Kong

With comfortable handles and a versatile range of blade types

He trained

made by Aichi Steel

Minamoto no Keitsuki | Gyuto 240mm | SK | Bolster | Rosewood Saji Since the 1920's Chen ChiMade from carbon steel these knives are sharp and sturdy with an asymmetrical bevel. The Japanese version of a western Chefs Knife, based off of French chefs knives in the 1880s it was designed for cutting meat, Gyuto translates to Chef Knife, and it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyutos generally have thinner blades than a western