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 sword”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping.
KNIFE SPECS:
**MEASUREMENTS ON TAKEDA'S KNIVES WILL VARY**
- Steel: Aogami Super (Blue Carbon) Clad in Stainless
- HRC: 63:64
- Length: mm
- Height at heel: mm
- Spine thickness above heel: mm
- Weight: g
- Handle: Wa-Octagonal stabilized maple 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 sword”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping.
KNIFE SPECS:
**MEASUREMENTS ON TAKEDA'S KNIVES WILL VARY**
- Steel: Aogami Super (Blue Carbon) Clad in Stainless
- HRC: 63:64
- Length: mm
- Height at heel: mm
- Spine thickness above heel: mm
- Weight: g
- Handle: Wa-Octagonal stabilized maple w/pakka-wood collar
- Edge/Bevel: 50/50
- Shape: Gyuto
- Finish: Kurouchi
- Blacksmith: Shosui Takeda
- Place of Origin: Niimi, Japan
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