Gyuto: A general-purpose knife that most chefs would say they could not do without. This knife is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. I use my gyuto for just about anything, from butchering fish, to brunoise veg, to cutting the cake. Any good chef will tell you to buy a quality Gyuto first, and build the the rest of your knife kit around it.
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: VANADIS4 Swedish Powder Steel
- HRC: 62-64
- Edge Length: 204mm
- Height at heel: 45.19mm
- Spine thickness above heel: 2.98mm
- Weight: 215 grams
- Handle: Western w/Brass Collar and Rivets
- Shape: Gyuto
- Finish: Tsuchime
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: San Mai
- Knife Line: VANADIS4 Euro Gyuto
- Blacksmith: Kisuke Manaka
- Origin: Kasukabe, Saitama
Uddeholm Vanadis 4 Extra SuperClean is the most versatile PM tool steel on the market today, combining high wear resistance with very good ductility and resistance to chipping of edges. Excellent machinability in both soft and hard condition ensures advantages in both tool making and tool maintenance.
- Reliable production with low risk of edge chipping
- Best combination of high hardness, wear resistance and chipping resistance
- High compressive strength
- Best stock standard program of all PM grades
- Highest ductility of all the PM grades
- High hardness, 58-64 HRc
- Good wear resistance
- Excellent soft and hard machinability
- Good dimensional stability
- Good temper back resistance
Chemical composition Of VANADIS4
- Carbon - 1.40%
- Chromium - 4.70%
- Molybdenum - 3.50%
- Manganese - 0.40%
- Vanadium - 3.70%
- Silicon - 0.40%
Gyuto: A general-purpose knife that most chefs would say they could not do without. This knife is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. I use my gyuto for just about anything, from butchering fish, to brunoise veg, to cutting the cake. Any good chef will tell you to buy a quality Gyuto first, and build the the rest of your knife kit around it.
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: VANADIS4 Swedish Powder Steel
- HRC: 62-64
- Edge Length: 204mm
- Height at heel: 45.19mm
- Spine thickness above heel: 2.98mm
- Weight: 215 grams
- Handle: Western w/Brass Collar and Rivets
- Shape: Gyuto
- Finish: Tsuchime
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: San Mai
- Knife Line: VANADIS4 Euro Gyuto
- Blacksmith: Kisuke Manaka
- Origin: Kasukabe, Saitama
Uddeholm Vanadis 4 Extra SuperClean is the most versatile PM tool steel on the market today, combining high wear resistance with very good ductility and resistance to chipping of edges. Excellent machinability in both soft and hard condition ensures advantages in both tool making and tool maintenance.
- Reliable production with low risk of edge chipping
- Best combination of high hardness, wear resistance and chipping resistance
- High compressive strength
- Best stock standard program of all PM grades
- Highest ductility of all the PM grades
- High hardness, 58-64 HRc
- Good wear resistance
- Excellent soft and hard machinability
- Good dimensional stability
- Good temper back resistance
Chemical composition Of VANADIS4
- Carbon - 1.40%
- Chromium - 4.70%
- Molybdenum - 3.50%
- Manganese - 0.40%
- Vanadium - 3.70%
- Silicon - 0.40%
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