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.
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: VANADIS4 Swedish Powder Steel
Edge Length: 204mm
Height at heel: 45.19mm
Spine thickness above heel: 2.98mm
Weight: 215 grams
Handle: Western w/Brass Collar and Rivets
Edge bevel: 50/50
Construction: San Mai
VANADIS4 Euro Gyuto
Blacksmith: Kisuke Manaka
About VANADIS4: Uddeholm Vanadis 4 Extra SuperClean is the most versatile PM tool steel on the market today, combining high wear resistance with very good ductility and resistance to chipping of edges. Excellent machinability in both soft and hard condition ensures advantages in both tool making and tool maintenance.
Reliable production with low risk of edge chipping
Best combination of high hardness, wear resistance and chipping resistance
High compressive strength
Best stock standard program of all PM grades
Uddeholm Vanadis 4 Extra SuperClean is also available as a powder for processing by electron beam melting technology. This powder has the same chemical composition as the PM material.