Gyuto: A general purpose knife that most chefs would say they could not do without, it 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.

  • Steel: White#1
  • HRC: 65:66
  • Length: 240mm
  • Height at heel: 54mm
  • Spine thickness: 3mm
  • Weight: 199g
  • Edge/Bevel: 50/50
  • Handle: D Shaped Magnolia Wa-Handle w/ Black Plastic Collar
  • Shape: Gyuto
  • Finish: Nashiji
  • Blacksmith: Fujiwara Hamono
  • Origin: Tokyo, Japan

Fujiwara Nashiji Gyuto 240mm

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Gyuto: A general purpose knife that most chefs would say they could not do without, it 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.

  • Steel: White#1
  • HRC: 65:66
  • Length: 240mm
  • Height at heel: 54mm
  • Spine thickness: 3mm
  • Weight: 199g
  • Edge/Bevel: 50/50
  • Handle: D Shaped Magnolia Wa-Handle w/ Black Plastic Collar
  • Shape: Gyuto
  • Finish: Nashiji
  • Blacksmith: Fujiwara Hamono
  • Origin: Tokyo, Japan

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