The Damascus Knife Shisuniwa is the equivalent of the chef's knife in the West, with a long thin cut for meat and vegetables. The Gyuto means "Knife to cut meat", it has a thin blade that allows to obtain delicate fillets. When it comes to a high quality knife these´re recognized by the Tsuba, don´t have space between the blade and the handle preventing the formation of microrganisms. And it's also Damascus Steel, what else can you ask for?
