Yu Kurosaki Fujin VG10 gyuto 210mm - The Cook's Edge
Yu Kurosaki Fujin VG10 gyuto 210mm - The Cook's Edge
Yu Kurosaki Fujin VG10 gyuto 210mm - The Cook's Edge
Yu Kurosaki Fujin VG10 gyuto 210mm - The Cook's Edge
Yu Kurosaki Fujin VG10 gyuto 210mm - The Cook's Edge
Yu Kurosaki Fujin VG10 gyuto 210mm - The Cook's Edge
Yu Kurosaki Fujin VG10 gyuto 210mm - The Cook's Edge

Yu Kurosaki Fujin VG10 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 VG10 Stainless steel
HRC 61:62
Edge length 210mm
Height at heel  41.3mm
Spine thickness above heel 3.3mm
Weight 152 grams
Handle Wa-Octagonal walnut w/Buffalo horn collar
Shape Gyuto
Finish Hammered Damascus
Blacksmith Yu Kurosaki
Knife line Fujin Vg10
Origin Echizen, Japan