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.
- Steel: Aogami #1
- HRC: 62~64
- Edge Length: 247 mm
- Height at heel: 56.2mm
- Spine thickness above heel: 4.8mm
- Weight: 296 grams
- Handle: Wa-Octagonal Karin Wood
- Shape: Gyuto
- Finish: Damascus Kurouchi Tsuchime
- Cladding: Soft Iron & Aogami #2
- Knife Line: ENN
- Blacksmith: Kisuke Manaka
- Origin: Kasukabe, Saitama
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.
- Steel: Aogami #1
- HRC: 62~64
- Edge Length: 247 mm
- Height at heel: 56.2mm
- Spine thickness above heel: 4.8mm
- Weight: 296 grams
- Handle: Wa-Octagonal Karin Wood
- Shape: Gyuto
- Finish: Damascus Kurouchi Tsuchime
- Cladding: Soft Iron & Aogami #2
- Knife Line: ENN
- Blacksmith: Kisuke Manaka
- Origin: Kasukabe, Saitama