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.
- Steel: FC61 AKA: Sandvik 13c26
- HRC: 60:61
- Length: 200mm
- Height at heel: 48mm
- Spine thickness above heel: 1.5mm
- Weight: 171g
- Handle: Black Pakka-Wood W/steel collar
- Edge/Bevel: 50/50
- Shape: Gyuto
- Blacksmith: Miyabi
- Place of Origin: Seki City
Stainless Steel Knife Care:
1. Wash and dry the blade by hand immediately after use. Do not use a dishwasher.
2. Use a soft sponge or cloth to wash the blade. Avoid abrasive dish scrubbers and powders as they can damage the finish of the blade.
3. Do not cut through bones. This can chip the blade.
4. Never use this knife to cut frozen food, use an old knife or one with softer steel.
5. Never twist, cleave or pry the blade out of food if it gets stuck.
6. Always use a wooden (end grain Larchwood is best) or plastic cutting board. Never cut on glass, marble, slate, a plate, china, or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
7. Store knives in a way that the blades will not knock into each other.
8. Use a ceramic honing rod or leather strop for the edge maintenance. Never use coarse steel honing rod or diamond rod.
9. Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on water stones
10. Never scrape the blades edge laterally across the cutting board.
Contact: Adam Sweet – firstname.lastname@example.org