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 blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. I would use my gyuto for just about anything, from butchering certain fish, to brunoise veg, to cutting the cake. Any good chef will tell you to buy a quality Gyuto first, then build your knife kit around it.
* Please note: This is a special edition knife from Shibata san. It is forged with Aogami Super blue carbon steel. Special care is required when using this knife, please see "care for carbon steel knives".
|Spine Thickness above heel||2 mm|
|Handle||Octagonal cherry wood w/black pakka collar|
|Origin||Fukuyama City, Hiroshima, Japan|