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.

• Steel: White #2
• HRC: 61~63
• Edge Length: 
• Height at heel: 
• Spine thickness above heel: 
• Weight: 
• Handle: Wenge Wa-Handle
• Shape: Gyuto
• Finish: Migaki/Kasumi
• Cladding: Iron
• Construction: Single Bevel
• Knife Line: Shirasagi 白鷺
• Blacksmith: Tomu Tamura
• Sharpener: Taeo Myojin
• Origin: Kochi, Japan

• The Cook's Edge ships worldwide.
• Free shipping for orders over $200 CAD anywhere in Canada or the US.*
• If your order is less than $200 CAD the shipping will be calculated by weight.
• We aim to ship your order within 24-48 hours from the time of purchase, with the exception of Sundays and holidays. All parcels we ship are insured and traceable. All parcels are shipped from our shop in Charlottetown, Prince Edward Island, Canada.

*Please note that heavy orders such as cutting boards and whetstones are subject to additional shipping charges that will be calculated and quoted upon ordering.

INTERNATIONAL SHIPPING 

• When shipping to any country outside of Canada or the US we use DHL Express worldwide or UPS Expedited worldwide shipping with a weight based rate.

For further info on Shipping or Returns please check out our shipping and returns page.