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 use my gyuto for just about anything, from butchering 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: Blue #2
  • HRC: 63~64
  • Edge Length: 215mm
  • Height at heel: 49.34mm
  • Spine thickness above heel: 2.86mm
  • Weight: 203g
  • Handle: Western Ironwood w/Steel Collar
  • Shape: Gyuto
  • Finish: Damascus
  • Cladding: Soft Iron Clad
  • Construction: Single Bevel
  • Knife Line: Blue Damascus 
  • Blacksmith: Yoshihiro Yauji
  • Origin: Echizen, Japan

Yoshihiro Yauji Blue #2 Damascus Gyuto 210mm

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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 use my gyuto for just about anything, from butchering 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: Blue #2
  • HRC: 63~64
  • Edge Length: 215mm
  • Height at heel: 49.34mm
  • Spine thickness above heel: 2.86mm
  • Weight: 203g
  • Handle: Western Ironwood w/Steel Collar
  • Shape: Gyuto
  • Finish: Damascus
  • Cladding: Soft Iron Clad
  • Construction: Single Bevel
  • Knife Line: Blue Damascus 
  • Blacksmith: Yoshihiro Yauji
  • Origin: Echizen, Japan

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