Xu Cheng Ji Hand-Forged 270mm Gyuto Chef Knife - T12A Core Steel

Elevate your culinary precision with the Xu Cheng Ji 270mm Gyuto, a masterpiece of traditional craftsmanship. This hand-forged chef’s knife represents the pinnacle of "Intangible Cultural Heritage" techniques, blending ancient forging secrets with modern metallurgical standards. Designed for professional chefs and serious home cooks, this knife offers a level of sharpness and soul that mass-produced blades simply cannot replicate. Each blade is a testament to the artisan's skill, providing a balanced, high-performance tool for the modern kitchen.

Key Benefits

Exceptional Core Hardness:** Utilizing high-carbon T12A core steel, this blade achieves a remarkable Rockwell hardness of 62 HRC. This ensures a razor-sharp edge that maintains its integrity through intensive daily prep sessions.

304 Stainless Steel Cladding:** The "San Mai" construction features a 304 stainless steel exterior. This protective cladding provides excellent corrosion resistance and durability, making the knife significantly easier to maintain than traditional pure carbon steel blades.

Authentic Hand-Forging:** Every blade is forged from a raw blank using traditional hammering techniques. This process refines the steel's grain structure, increasing overall strength and creating a unique aesthetic character on every piece.

Professional 270mm Profile:** The generous 270mm (approx. 10.6 inches) length is the preferred choice for professional environments, offering the necessary leverage for large proteins and the finesse required for delicate vegetable work.

Superior Edge Maintenance:** Despite its high hardness, the T12A steel is specifically engineered for its "easy-to-grind" properties, allowing users to restore a factory-level edge with standard whetstones.

Key Specs

Blade Type:** Gyuto (Professional Chef's Knife)

Core Steel:** T12A High Carbon Steel

Cladding Material:** 304 Stainless Steel

Hardness:** 62 HRC

Blade Length:** 270mm

Forging Style:** Hand-forged "Jia Gang" (Clad Steel)

How to Use

This professional Gyuto is optimized for slicing, dicing, and precision chopping. Use a "rocking" or "push-cut" motion on a high-quality wooden or soft plastic cutting board to preserve the edge. The 270mm length is particularly effective for slicing through large roasts or preparing bulk vegetables. Do not use this knife to cut through bones, frozen foods, or extremely hard surfaces like glass or granite, as the high-hardness edge may chip under lateral pressure.

Care & Safety

To preserve the integrity of the T12A core, hand wash the knife immediately after use with mild soap and warm water. Dry thoroughly with a soft cloth before storage. Because the core steel is high-carbon, it may develop a natural patina over time; to prevent oxidation or rust, never leave the knife soaking in water or place it in a dishwasher. If the knife will be stored for an extended period, apply a thin layer of food-grade mineral oil to the edge. Store in a dedicated knife block or on a magnetic strip to protect the blade.

Notes

This authentic tool is crafted using "芯钢T12A .易复磨" to ensure it remains a reliable heirloom in your kitchen for years to come.