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.

KNIFE SPEC:

  • Steel: Stainless Molybdenum Vanadium
  • HRC: 59:60
  • Length: 330mm
  • Height at heel: 
  • Spine thickness above heel: 
  • Weight: 
  • Handle: Elastomer Resin
  • Edge/Bevel: 50/50
  • Shape: Gyuto 
  • Knife Line: Colour Series 
  • Finish: Migaki
  • Maker: Tojiro
  • Origin: Niigata, Japan

Tojiro Colour Series Gyuto 330mm

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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.

KNIFE SPEC:

  • Steel: Stainless Molybdenum Vanadium
  • HRC: 59:60
  • Length: 330mm
  • Height at heel: 
  • Spine thickness above heel: 
  • Weight: 
  • Handle: Elastomer Resin
  • Edge/Bevel: 50/50
  • Shape: Gyuto 
  • Knife Line: Colour Series 
  • Finish: Migaki
  • Maker: Tojiro
  • Origin: Niigata, Japan

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