MITSUMOTO SAKARI Gyuto Chef Knife

No, this knife is not dishwasher safe. To preserve the integrity of the high carbon steel blade and the rosewood handle, you should hand wash it with mild soap and dry it immediately after use.

The 3-layer construction sandwiches a high-carbon core between two outer layers, providing a balance of extreme edge retention and structural durability. This allows the blade to remain sharp for longer periods while resisting the brittleness often found in single-layer high-carbon knives.

Beyond its aesthetic appeal, the unique forging pattern helps reduce surface tension. This can prevent food from sticking to the blade, allowing for smoother, more efficient slicing.

To keep the rosewood handle in top condition, avoid soaking it in water or exposing it to extreme heat. Periodically applying a food-safe mineral oil will help nourish the wood and prevent it from drying out or cracking over time.

No, this Gyuto knife is designed for precision tasks like slicing, dicing, and chopping vegetables, fruits, and boneless meats. Using it on bones or frozen foods can chip or damage the fine, ultra-sharp edge.

Because of its high-carbon steel construction, we recommend using a whetstone to maintain the edge. Avoid using pull-through sharpeners, as they can be too aggressive and may damage the specific geometry of the Japanese-style blade.