Gyuto knife, Aus 10 stainless steel, Migaki finish- Kitchen Provisions, Eiri

We wanted to establish our house ranges of knives to combine quality and great aesthetics, and make a knife that's really usable. We think that these ranges represent some of the best parts of Japanese knife making, without making it too delicate or tricky to look after. In a nutshell, these are perfect for anyone from a beginner to a seasoned pro. Happy cutting!

SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.

STEEL: AUS-10 - modern, tough stainless steel, and the strongest one of the AUS series. Due to its high carbon content, it’s pretty easy to sharpen, can get razor sharp and keep a very good edge. The addition of nickel, manganese and silicon improves the ductility and elasticity of the steel. The combination of vanadium, chrome and molybdenum ensures that the steel is corrosion and wear and tear resistant.

FINISH: Polished, or migaki.

HANDLE: Octagonal magnolia handle with black Buffalo horn ferule.

LENGTH: 210mm

RANGE: Eiri

MAKER: Kitchen Provisions

SAUNDERS SAYS: "We've been testing these for a while and were impressed by how much of 'Japanese' level of abuse they could take. We made sure we've sharpened them extensively, and thoroughly enjoyed the experience"