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 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, and build the the rest of your knife kit around it.
Master Blacksmith, Takeshi Saji, has been making knives for over 50 years. He began his path immediately after high school, apprenticing under his father Harukichi Saji. At age 30 he was designated master blacksmith, and quickly became very popular in the Japanese knife market.
Living and working in Takefu city, Fukui Prefecture, Saji san is well known for his unique style, and forging techniques. He truly brings out the best qualities in all the materials he uses. His blades are perfectly balanced and absolutely beautiful.
In this line of knives he uses R2 powder metallurgical steel for ease of maintenance and long lived edges. R2 is very fine grained and actually quite wear resistant for hard steel, hence it's popularity among knife makers and chefs alike.
All handles on this range of knives are western style Stag-horn for extra style points and durability.
- Steel: R2 Powder Steel
- HRC: 63:64
- Length: 180mm
- Height at heel: 42.46mm
- Spine thickness above heel: 2.57mm
- Handle: Western Styled Staghorn
- Weight: 217g
- Edge/Bevel: 50/50
- Shape: Gyuto
- Finish: Black Nickle Damascus
- Blacksmith: Takeshi Saji