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.

Knife Specs: 

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: SRS-15 Powdered Steel
  • HRC: 62~63
  • Edge Length: 213 mm
  • Height at heel: 45.18 mm
  • Distal Taper Heel: 3.08 mm
  • Distal Taper Mid: 2.09 mm
  • Distal Taper Tip: 0.32 mm
  • Weight: 140 grams
  • Handle: Oval Cherry w/Red Pakkawood Collar
  • Shape: Gyuto
  • Finish: Migaki
  • Cladding: Stainless
  • Construction: San-Mai
  • Edge bevel: 50/50
  • Knife Line: Kuma
  • Blacksmith: Haruyuki
  • Maker: Haruyuki
  • Sharpener: N/A
  • Place of Origin: Tosa, Koichi, Japan

 

Haruyuki Kuma Gyuto 210mm

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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.

Knife Specs: 

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: SRS-15 Powdered Steel
  • HRC: 62~63
  • Edge Length: 213 mm
  • Height at heel: 45.18 mm
  • Distal Taper Heel: 3.08 mm
  • Distal Taper Mid: 2.09 mm
  • Distal Taper Tip: 0.32 mm
  • Weight: 140 grams
  • Handle: Oval Cherry w/Red Pakkawood Collar
  • Shape: Gyuto
  • Finish: Migaki
  • Cladding: Stainless
  • Construction: San-Mai
  • Edge bevel: 50/50
  • Knife Line: Kuma
  • Blacksmith: Haruyuki
  • Maker: Haruyuki
  • Sharpener: N/A
  • Place of Origin: Tosa, Koichi, Japan

 

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