Hello, let me first share the backstory behind the development of that Gyuto knife.
I have some friends who work in restaurants. They need to do a lot of food cutting every day. Some vegetables, like peppers, onions, lemons, and tomatoes, can cause carbon steel blades to corrode and rust quickly.
They really like using the stainless steel-clad carbon steel knives I make because they offer the excellent cutting feel of carbon steel. The stainless steel layer solves most of the rust issues. However, they still need to frequently wipe the carbon steel edge to ensure it doesn't rust, so it doesn't affect the taste of the food.
Based on their needs, I developed this D2 Gyuto and performed appropriate heat treatment according to their requirements.
The main feature of this knife is that ：
1) it only needs to be sharpened to a grit of 1000 to 2000 to achieve the best cutting performance.
However, it's difficult to sharpen this knife to the level where it can effortlessly slice through a hair with a light touch. But such sharpness would be lost after just a few cuts. This drawback doesn't affect friends working in the kitchen.
2 )Although it's not completely rustproof. As long as it's not left covered in food juices all day, it won't rust.
Just wipe the knife dry at the end of each day's work, and it'll be fine.
3) It's a strong enough edge. I have friends who accidentally cut into a stainless steel bowl, slicing it open, but the blade only showed minor white lines without any chips
