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 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.
Knife Specs:
- Steel: R2 Stainless Steel
- HRC: 63:64
- Edge Length: 210mm
- Height at heel:
- Spine thickness above heel:
- Weight:
- Handle: Western Style Quince
- Edge/Bevel: 50/50
- Shape: Gyuto
- Knife line: R2 Quince
- Maker: Takeshi Saji
- Place of Origin: Takefu city, Fukui Prefecture
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 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.
Knife Specs:
- Steel: R2 Stainless Steel
- HRC: 63:64
- Edge Length: 210mm
- Height at heel:
- Spine thickness above heel:
- Weight:
- Handle: Western Style Quince
- Edge/Bevel: 50/50
- Shape: Gyuto
- Knife line: R2 Quince
- Maker: Takeshi Saji
- Place of Origin: Takefu city, Fukui Prefecture
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