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.
Carbon steel knives require more care and can tarnish with use. Make sure to wipe and dry after use, and always store dry. For more information on care for your carbon steel knives check out our carbon steel knife care page.
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: White #2
- HRC: 61~63
- Edge Length: 200 mm
- Height at heel: 44.55 mm
- Distal Taper Heel: 3.91 mm
- Distal Taper Mid: 3 mm
- Distal Taper Tip: 0.69 mm
- Weight: 204 grams
- Handle: Octagonal Angled Wenge w/Buffalo Horn Collar
- Shape: Gyuto
- Finish: Kasumi
- Cladding: Iron
- Construction: Ni-Mai
- Edge bevel: Single
- Knife Line: Shirasagi
- Blacksmith: Toru Tomura
- Maker: Hatsukokoro
- Sharpener: Tateo Myojin
- Place of Origin: Kochi, Japan
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.
Carbon steel knives require more care and can tarnish with use. Make sure to wipe and dry after use, and always store dry. For more information on care for your carbon steel knives check out our carbon steel knife care page.
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: White #2
- HRC: 61~63
- Edge Length: 200 mm
- Height at heel: 44.55 mm
- Distal Taper Heel: 3.91 mm
- Distal Taper Mid: 3 mm
- Distal Taper Tip: 0.69 mm
- Weight: 204 grams
- Handle: Octagonal Angled Wenge w/Buffalo Horn Collar
- Shape: Gyuto
- Finish: Kasumi
- Cladding: Iron
- Construction: Ni-Mai
- Edge bevel: Single
- Knife Line: Shirasagi
- Blacksmith: Toru Tomura
- Maker: Hatsukokoro
- Sharpener: Tateo Myojin
- Place of Origin: Kochi, Japan