Xu Cheng Ji Artisan Hand-Forged Japanese Gyuto Knife – High-Carbon T12A Core & 304 Stainless Cladding

Elevate your culinary precision with the Xu Cheng Ji Gyuto Knife, a masterpiece of traditional craftsmanship recognized as an Intangible Cultural Heritage. This professional-grade chef's knife combines the soul of ancient hand-forging techniques with the performance requirements of a modern kitchen. Designed for those who demand surgical precision, this blade offers a perfect harmony of extreme edge retention and resilient construction, making it an essential tool for both professional sushi chefs and dedicated home cooks.

Key Benefits

Heritage Forging Techniques:** Each blade is meticulously hand-forged using methods recognized as an Intangible Cultural Heritage. This ensures a superior grain structure and a level of soul and character that mass-produced factory knives simply cannot replicate.

Exceptional Core Hardness:** Featuring a T12A high-carbon steel core hardened to 62 HRC, this knife provides a remarkably sharp and long-lasting edge. It allows for effortless, clean cuts through delicate proteins and dense vegetables alike.

Premium San Mai Construction:** The blade utilizes a "clad steel" design, where the high-performance T12A core is sandwiched between layers of 304 stainless steel. This provides the legendary sharpness of carbon steel while the outer stainless layers offer improved durability.

Professional Versatility:** As a traditional Japanese Gyuto, this knife is a true multi-purpose workhorse. It excels at precision tasks like preparing sashimi and sushi, while remaining robust enough for daily dicing, mincing, and slicing.

Refined Sharpening Profile:** Despite its high hardness rating, the steel composition is designed to be "easy to resharpen," allowing you to maintain a professional edge with a standard whetstone without excessive effort.

Key Specs

Knife Style:** Japanese Gyuto (Chef's Knife)

Core Material:** T12A High-Carbon Steel

Cladding Material:** 304 Stainless Steel (Full Clad)

Hardness:** 62 HRC

Construction:** Authentic Hand-Forged Blade

How to Use

Precision Cutting:** Ideal for slicing boneless meats, fish, and a wide variety of vegetables.

Technique:** Utilize a smooth rocking motion or traditional Japanese push/pull strokes for the cleanest results.

Surface Selection:** Always use a wooden or soft synthetic cutting board. Avoid cutting on hard surfaces such as glass, ceramic, or granite, which can dull or chip the high-hardness edge.

Care & Safety

Manual Cleaning:** Hand wash only with mild soap. Never place this knife in a dishwasher, as the high heat and harsh detergents will damage the steel and handle.

Oxidation Prevention:** Because the T12A core is a high-carbon steel, the blade must be washed, wiped completely dry, and placed in a ventilated area immediately after use to prevent rust.

Usage Restrictions:** Do not use this knife to chop through bones, frozen foods, or extremely hard-shelled squash. The 62 HRC edge is optimized for sharpness, not impact resistance.

Storage:** Store in a dry environment. If not used for an extended period, a light coating of food-grade mineral oil on the edge is recommended.

Notes

This professional tool is a testament to "Intangible cultural heritage craftsmanship."