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.
**MEASUREMENTS ON ALL TAKEDA'S KNIVES WILL VARY**
Knife specs:
- Steel: Aogami Super (Blue Carbon) Clad in Stainless
- HRC: 63~64
- Length: 300mm
- Height at heel: mm
- Spine thickness above heel: mm
- Weight: g
- Handle: Octagonal Rosewood w/pakka-wood collar
- Edge/Bevel: 50/50
- Shape: Gyuto
- Finish: Kurouchi
- Blacksmith: Shosui Takeda
- Place of Origin: Niimi, Japan
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.
**MEASUREMENTS ON ALL TAKEDA'S KNIVES WILL VARY**
Knife specs:
- Steel: Aogami Super (Blue Carbon) Clad in Stainless
- HRC: 63~64
- Length: 300mm
- Height at heel: mm
- Spine thickness above heel: mm
- Weight: g
- Handle: Octagonal Rosewood w/pakka-wood collar
- Edge/Bevel: 50/50
- Shape: Gyuto
- Finish: Kurouchi
- Blacksmith: Shosui Takeda
- Place of Origin: Niimi, Japan