{"product_id":"kanngou-8-27-japanese-gyuto-chef-knife-aus-8-steel-pakka-wood-handle-15-edge-balanced-7-58-oz","title":"kanngou 8.27\" Japanese Gyuto Chef Knife AUS-8 Steel, Pakka Wood Handle — 15° Edge, Balanced 7.58 oz","description":"\u003cp\u003e\u003cstrong\u003eThe kanngou 8.27-inch Japanese Gyuto is a versatile chef's knife forged from AUS-8 stainless steel, delivering a thin 15° edge, balanced ergonomics, and everyday kitchen performance.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis gyuto blends Japanese steelmaking with practical balance for home cooks and professional chefs. Built around an AUS-8 alloy core with a reported hardness of HRC 59±2, the blade is thin and sharp for controlled slicing, while the Pakka wood handle improves grip and reduces fatigue during extended prep. The package also arrives in a navy gift box for easy storage or presentation.\u003c\/p\u003e\n\n\u003ch3\u003eHow sharp and durable is the AUS-8 blade for everyday tasks?\u003c\/h3\u003e\n\u003cp\u003eThe AUS-8 core gives the kanngou gyuto a reliable combination of hardness and corrosion resistance, enabling a fine 15° edge that slices cleanly. It holds a practical edge for routine kitchen use and can be maintained with standard sharpening stones or steels.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eBlade length: 8.27 inches (210 mm) for versatile cutting.\u003c\/li\u003e\n  \u003cli\u003eThickness: 0.1 inches for controlled, precise cuts.\u003c\/li\u003e\n  \u003cli\u003eEdge angle: 15° for balance between sharpness and toughness.\u003c\/li\u003e\n  \u003cli\u003eHardness: HRC 59±2 for wear resistance and edge retention.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow comfortable and balanced is the handle during long prep sessions?\u003c\/h3\u003e\n\u003cp\u003eThe handle is made from Pakka wood, a stabilized hardwood laminate engineered for durability and slip resistance. Its ergonomic profile helps distribute weight between blade and handle so repeated chopping, mincing, and slicing feels less tiring.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHandle length: 5.51 inches for secure two-handed and single-handed grips.\u003c\/li\u003e\n  \u003cli\u003ePakka wood: moisture-resistant and stable under kitchen conditions.\u003c\/li\u003e\n  \u003cli\u003eBalanced weight: about 7.58 ounces total for nimble control.\u003c\/li\u003e\n  \u003cli\u003eErgonomic shape: reduces hand strain during extended use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat kinds of food prep is this gyuto best suited for?\u003c\/h3\u003e\n\u003cp\u003eAs an all-purpose chef knife, the gyuto excels at slicing meat, chopping vegetables, filleting fish, and general prep tasks that benefit from a straight, slightly curved blade. Its length and thinness make it a good middle ground between a santoku and a Western chef's knife.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSlicing and carving proteins like beef, chicken, and fish.\u003c\/li\u003e\n  \u003cli\u003eMincing herbs and garlic with consistent results.\u003c\/li\u003e\n  \u003cli\u003eDicing onions and vegetables without excessive tearing.\u003c\/li\u003e\n  \u003cli\u003eLight filleting and trimming work on poultry and fish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat should I know about care, sharpening, and storage?\u003c\/h3\u003e\n\u003cp\u003eTo preserve the edge and appearance, hand wash the knife, dry it immediately, and avoid putting it in the dishwasher. Regular honing keeps the 15° edge aligned; use a whetstone for resharpening when needed to restore factory geometry.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHand wash only, dry promptly to protect finish and handle.\u003c\/li\u003e\n  \u003cli\u003eHone regularly; sharpen on a stone when the edge dulls.\u003c\/li\u003e\n  \u003cli\u003eStore in a block, magnetic strip, or sheath to protect the edge.\u003c\/li\u003e\n  \u003cli\u003eKeep away from prolonged acidic exposure to maintain finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: The kanngou 8.27-inch Gyuto is suited for home cooks upgrading from basic knives and for culinary enthusiasts who want a single, reliable workhorse. It also fits professionals who need a nimble, well-balanced blade for daily station work, and makes an elegant gift delivered in a navy presentation box for special occasions.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is the kanngou gyuto suitable for bone-in meat?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: No — it's designed for slicing, chopping, and light trimming; avoid cutting through bones to prevent edge damage.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I resharpen the AUS-8 blade at home?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes — use a whetstone to restore the 15° edge; regular honing will extend time between sharpenings.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"kanngou","offers":[{"title":"Default Title","offer_id":49212635676891,"sku":"B0D3L6RKRN","price":59.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0845\/1188\/3483\/files\/kanngou-gyuto-front-view_2e91c9ca-7d54-4822-bc3c-8a2ea401ecb6.jpg?v=1788333459","url":"https:\/\/homelypantry.co.uk\/products\/kanngou-8-27-japanese-gyuto-chef-knife-aus-8-steel-pakka-wood-handle-15-edge-balanced-7-58-oz","provider":"The Homely Pantry","version":"1.0","type":"link"}