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: Shirogami #2 (White Carbon)
- HRC: 62:63
- Edge Length: 230mm
- Height at heel: 50.7mm
- Spine thickness above heel: 2.2mm
- Weight: 171g
- Handle: Wa-Octagonal Magnolia w/Buffalo Horn Collar
- Construction: Iron Clad San-Mai
- Edge/Bevel: 50/50
- Shape: Gyuto
- Knife line: Gokujyo
- Finish: Migaki
- Blacksmith: Yoshikazu Tanaka
- Maker: Sakai Kikumori
- Place of Origin: Sakai, Japan
Anyone who has used a carbon knife can testify that they are awesome. They are razor sharp, cut beautifully and generally look rad.
One characteristic of carbon steel knives is that they can rust if not cared for properly. To avoid rusting, please wipe the blade clean after use and dry thoroughly. Do not store a knife that isn't dry.
With time and proper care, your knife will develop what is called patina. The patina on your blade is a beneficial layer that actually protects against rusting.
If you do happen to notice a little rust forming, not to worry. Simply use a soft sponge or gentle scrubby (not steel wool) with warm soapy water to remove.