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: Chigusa-kou (Aogami Super)
- HRC: 65~66
- Edge Length: 210mm
- Height at heel: 54mm
- Spine thickness above heel: 2.5mm
- Handle: Magnolia w/Buffalo Horn Collar
- Shape: Gyuto
- Finish: Kurouchi/Tsuchime
- Cladding: Soft Iron
- Construction: San Mai
- Knife Line: Denka
- Blacksmith: Teruyasu Fujiwara
- Origin: Tokyo, Japan