A longer gyuto for slicing and chopping
The 210 mm blade gives you more edge length than the 180 mm FC-42 while retaining the same pointed gyuto shape. Use the broad main edge for vegetables and boneless ingredients, with the tapered tip available for smaller cuts.
The black POM handle is secured with three visible rivets and meets the blade at a stainless-steel bolster. Choose between the two sizes by the cutting length you prefer and the space available on your board.
After preparation, wash with mild dish soap and a soft sponge, rinse and dry before storage. Remove salty or acidic residue promptly, avoid soaking, and protect the edge from contact with other utensils. Regular sharpening helps maintain cutting performance.
