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: Blue #2
- HRC: 62~63
- Edge Length: 210mm
- Height at heel: 47.9mm
- Spine thickness above heel: 3.5mm
- Distal Taper Heel: 3.6mm
- Distal Taper Mid: 2.58mm
- Distal Taper Tip: 0.7mm
- Weight: 172 grams
- Handle: Octagonal Teak w/Buffalo Horn Collar
- Shape: Gyuto
- Finish: Kurouchi
- Cladding: Soft Iron
- Construction: San-Mai
- Knife Line: Kumokage
- Maker: Hatsukokoro
- Place of Origin: Tosa (土佐市), Kōchi
-Carbon steel knives are amazing, they get super sharp, and are easy to sharpen.
-However, they are more likely to rust than their stainless counterparts.
-Please wipe clean and dry immediately after use.
-Always wash with mild detergent by hand.
-Avoid very acidic foods like lemons, limes, and tomatoes.
-After time you will develop a grey hue on your knife, this is called patina. The healthier the patina, the less likely it is your knife will develop rust.
-If you happen to notice rust forming, please use a soft sponge and soapy water to remove. Dry and oil your blade afterwards.
-Be mindful of your cutting surface, this knife likes end-grain wood cutting boards best. If you do not own one, please use a plastic board only.