Hatsukokoro Shirasagi Single Bevel Gyuto 210mm - The Cook's Edge
Hatsukokoro Shirasagi Single Bevel Gyuto 210mm - The Cook's Edge
Hatsukokoro Shirasagi Single Bevel Gyuto 210mm - The Cook's Edge
Hatsukokoro Shirasagi Single Bevel Gyuto 210mm - The Cook's Edge
Hatsukokoro Shirasagi Single Bevel Gyuto 210mm - The Cook's Edge
Hatsukokoro Shirasagi Single Bevel Gyuto 210mm - The Cook's Edge
Hatsukokoro Shirasagi Single Bevel Gyuto 210mm - The Cook's Edge
Hatsukokoro Shirasagi Single Bevel Gyuto 210mm - The Cook's Edge
Hatsukokoro Shirasagi Single Bevel Gyuto 210mm - The Cook's Edge

Shirasagi Gyuto 210mm

Vendor
Hatsukokoro
Regular price
$340.00
Sale price
$340.00
Unit price
per 

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: 200mm
  • Height at heel: 44.6mm
  • Spine thickness above heel: 3.95mm
  • Weight: 206g
  • Handle: Angled Wenge Wa-Handle
  • Shape: Gyuto
  • Finish: Kasumi
  • Cladding: Soft Iron
  • Edge Bevel: Single
  • Construction: Nimai
  • Knife Line: Shirosagi
  • Blacksmith: Toru Tomura
  • Sharpener: Tateo Myojin
  • Origin: Kochi, Japan