Haruyuki Shiso AS gyuto 210mm - The Cook's Edge
Haruyuki Shiso AS gyuto 210mm - The Cook's Edge
Haruyuki Shiso AS gyuto 210mm - The Cook's Edge
Haruyuki Shiso AS gyuto 210mm - The Cook's Edge
Haruyuki Shiso AS gyuto 210mm - The Cook's Edge
Haruyuki Shiso AS gyuto 210mm - The Cook's Edge

Haruyuki Shiso AS gyuto 210mm

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 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 would use my gyuto for just about anything, from butchering certain 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.

Steel Aogami Super clad in stainless
Finish Kurouchi (blacksmith finish)
HRC 63:64
Length 210mm
Height 46mm
Spine
Handle Octagonal wa-handle Murado w/blonde pakka collar
Shape Gyuto
Maker Haruyuki Shiso AS
Weight
Origin