Victorinox Swiss Wood Chef 210mm
SPECIFICATIONS
Knife Style: Chef
Steel Type: Stainless Steel
Blade Material: AISI 316L
Blade Finish: Polished
Bevel: Double
Handle: Rosewood
Blade Size: 210mm
Heel Height: 54mm
Spine Thickness: 2.40mm
Weight: 180g
Often compared to the Japanese Gyuto, in this modern age we see many chef knife hybrids. The blade thickness is a large differentiator between the Japanese Gyuto and Western knife. Traditionally, Western chef knives were built using soft steel and to give the knife the density and strength needed to resist, more material was required. As such, generally speaking western knives are known to be more robust.
The western chef knives remain an ideal candidate as a primary kitchen blade. If you like a western look with a heavier feel this style will suite you.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Victorinox Swiss Wood Chef 210mm
Victorinox Swiss Wood Chef 210mm
SPECIFICATIONS
Knife Style: Chef
Steel Type: Stainless Steel
Blade Material: AISI 316L
Blade Finish: Polished
Bevel: Double
Handle: Rosewood
Blade Size: 210mm
Heel Height: 54mm
Spine Thickness: 2.40mm
Weight: 180g
Often compared to the Japanese Gyuto, in this modern age we see many chef knife hybrids. The blade thickness is a large differentiator between the Japanese Gyuto and Western knife. Traditionally, Western chef knives were built using soft steel and to give the knife the density and strength needed to resist, more material was required. As such, generally speaking western knives are known to be more robust.
The western chef knives remain an ideal candidate as a primary kitchen blade. If you like a western look with a heavier feel this style will suite you.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
SPECIFICATIONS
Knife Style: Chef
Steel Type: Stainless Steel
Blade Material: AISI 316L
Blade Finish: Polished
Bevel: Double
Handle: Rosewood
Blade Size: 210mm
Heel Height: 54mm
Spine Thickness: 2.40mm
Weight: 180g
Often compared to the Japanese Gyuto, in this modern age we see many chef knife hybrids. The blade thickness is a large differentiator between the Japanese Gyuto and Western knife. Traditionally, Western chef knives were built using soft steel and to give the knife the density and strength needed to resist, more material was required. As such, generally speaking western knives are known to be more robust.
The western chef knives remain an ideal candidate as a primary kitchen blade. If you like a western look with a heavier feel this style will suite you.
