Every cook whether professional or amateur needs a little sharp knife and the Yaxell Super Gou 161 8cm Paring Knife is likely to be the answer to many chef's prayers. The curved blade allows you to use the knife both against a cutting board as well as in your hand for all manner of tasks including trimming, paring and shaping. The ultra-sharp, slender blade is every bit as adept at floreting a cauliflower as it is at slicing garlic into microscopically fine slivers. The counterweighted handle gives this knife precise poise and balance which means that it will still be comfortable to hold even after the longest session of veg prep which will be a mighty relief to many who work in professional kitchens.
Yaxell Super Gou knives are the second most superior in the Yaxell Range and are made by skilled craftsmen in Seki, the famous Japanese city of blades where legendary Samurai swords have been produced for over 700 years. Super Gou knives continue this tradition of fine workmanship. Each one is made from an impressive 161 layers of folded Damascus steel with a core of micro carbide powdered SG2 stainless steel affording superior sharpness and edge retention as well as giving the blade its striking good looks. The handles are made of Micarta, a very strong and hygienic material made from layers of canvas cloth set in polycarbonate resin and formed at high temperature and pressure. The resulting knife handle is every bit as hygienic as a stainless steel one but much more comfortable to hold, particularly after prolonged use.
The word 'Gou' translates from Japanese as 'the superb'. We think that's far too small a word to describe the unparalleled excellence of the Super Gou knives. Every aspect of the knife, from its clean crisp lines to the Damascus pattern on the blade and its phenomenal handling is made to the very highest standards to stir and arouse your senses. Picking up your Gou knife makes every meal that you prepare into a gastronomic adventure. We believe that a Super Gou knife can provide all the inspiration you need to realise your full culinary potential.
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