Nóż japoński Gyuto Herbertz Solingen 182mm (347218)
- Gyuto an essential tool for every cook. Widely used knife for chopping, slicing, dicing. Works well for dicing vegetables, portioning meat, slicing cold cuts. A wide head with a cutting edge with a light belly allows both the
Herbertz Japanese Kitchen Knife Gyuto 182 mm (347218) – a versatile chef’s knife inspired by traditional Japanese design. Perfect for slicing, chopping, and dicing, it excels in handling vegetables, meat, and cold cuts. Manufactured in Japan, it meets the demands of professional chefs.
Gyuto – the essential tool for every chef. This multi-purpose knife is ideal for chopping, slicing, and dicing. It effortlessly cuts vegetables into cubes, portions meat, and slices cold cuts. The wide blade with a slight curve allows for both straight cuts and chopping motions. Made in Japan.
Blade – crafted from corrosion-resistant, low-carbon 420J2 stainless steel. The double-beveled edge ensures high precision and easy sharpening. The wide blade with a gentle curve supports both straight-cutting and chopping techniques.
Handle – ergonomically designed and made of natural, uncoated Japanese oak, providing a comfortable and secure grip. A plastic reinforcing ring prevents the blade from loosening, further strengthening the knife’s construction.
Packaging – elegantly packed in a cardboard gift box, making it an excellent choice for a present.
Important! This product is not dishwasher-safe. Hand washing is recommended to maintain the durability of both the blade and handle.
Technical Specifications:
Product number: 347218
Country of origin: Japan
Overall length: 309.0 mm / 12.17" (30.9 cm)
Blade length: 182.0 mm / 7.17" (18.2 cm)
Handle length: 127.0 mm / 5.00" (12.7 cm)
Weight: 92.0 g / 3.25 oz
Blade material: 420J2 stainless steel
Handle material: Japanese oak
Intended use: slicing, chopping, dicing
Manufacturer: Herbertz, Germany
Developed by Sharg®
Przeczytaj!
This product is intended for use only by adults with knowledge and experience in handling sharp cutting tools. Improper use of the knife can result in serious injuries. The blade is extremely sharp and can easily cut through skin and tissue; therefore, extra caution should always be exercised while cutting, and hands should be kept away from the cutting edge. To prevent the knife from slipping, it is recommended to cut on a stable, non-slip surface and avoid excessive force, which may cause uncontrolled blade movement.
Leaving the knife on the edge of a table, countertop, or in easily accessible places—especially where children are present—poses a significant safety risk. The knife should always be properly secured after use, ideally by placing it on a stable surface or storing it in designated knife blocks, protective sheaths, or magnetic strips. The knife should never be used for tasks it is not designed for, such as opening cans or prying objects, as this can damage the tool and lead to dangerous accidents.
A dull blade increases the risk of injury, as it requires more force and is more likely to slip from the material being cut. Therefore, it is essential to sharpen the knife regularly to maintain optimal sharpness. Additionally, proper cleaning and drying of the knife are necessary to prevent corrosion and bacterial growth. Periodic inspection of the handle and blade is recommended to check for cracks, chips, or looseness. If any damage is detected, the knife should be repaired or replaced immediately.
When using the knife, focus solely on the task at hand—avoid talking on the phone, watching television, or other distractions while cutting. Ensure proper lighting in the workspace for better visibility and control. Please note that some countries or regions have laws restricting the ownership and carrying of knives. Before purchasing or using this knife, verify that its use is legal in your location according to applicable regulations.
Following these safety guidelines will help ensure safe and effective knife use, minimizing the risk of accidents and extending the lifespan of the tool.