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.
Edge Length: 202 mm
Height at heel: 47.13 mm
Distal Taper Heel: 2.59 mm
Distal Taper Mid: 2.26 mm
Distal Taper Tip: 0.39 mm
Edge bevel: 50/50
Knife Line: Myojin Riki Seisakusho
Maker: Myojin Riki Seisakusho
Sharpener: Naohito Myojin
Place of Origin: Susaki City, Kochi Prefecture, Japan