Sakai Takayuki 33 Layer damascus Kengata Gyuto 190mm - The Cook's Edge
Sakai Takayuki 33 Layer damascus Kengata Gyuto 190mm - The Cook's Edge
Sakai Takayuki 33 Layer damascus Kengata Gyuto 190mm - The Cook's Edge
Sakai Takayuki 33 Layer damascus Kengata Gyuto 190mm - The Cook's Edge
Sakai Takayuki 33 Layer damascus Kengata Gyuto 190mm - The Cook's Edge
Sakai Takayuki 33 Layer damascus Kengata Gyuto 190mm - The Cook's Edge

Sakai Takayuki 33 Layer damascus Kengata Gyuto 190mm

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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.

Steel
HRC
Length
Height at heel
Spine above heel
Weight
Handle
Shape
Maker
Origin
Ease of care