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 sword”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping.
Steel Type: Aogami Super (blue steel) clad in stainless steel
Rockwell Hardness: 62:63
Handle: Octagon rosewood with pakka-wood collar
**MEASUREMENTS ON TAKEDA'S KNIVES WILL VARY**
|Steel||Aogami super clad in stainless|
|Handle||Octagonal maple w/pakka-wood collar|