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 certain 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:

• Steel: VG10 Stainless 
• HRC: 60~61
• Edge Length: 180mm
• Height at heel: 42.8mm
• Distal Taper Heel: 1.61 mm
• Distal Taper Mid: 1.61 mm
• Distal Taper Tip: 0.33 mm
• Weight: 135 grams 
• Handle: Western Black Pakka wood w/ welded bolster
• Shape: Gyuto
• Finish: Damascus
• Cladding: Stainless
• Construction: San-Mai
• Edge bevel: 50/50
• Knife Line: VG10 Damascus
• Blacksmith: N/A
• Maker: Masutani
• Sharpener: N/A
• Place of Origin:  Echizen, Japan