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. We use our 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.
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
Steel: SG2 HRC: 62-63 Edge Length: 273 mm Height at heel: 61.33 mm Distal Taper Heel: 2.02 mm Distal Taper Mid: 1.98 mm Distal Taper Tip: 0.43 mm Weight: 225 grams Handle: Octagonal Wenge w/Buffalo Horn Collar Shape: Gyuto Finish: Tsuchime Cladding: Stainless Construction: San Mai Edge bevel: 50/50 Knife Line: Senko Ei Blacksmith: Yu Kurosaki Maker: Yu Kurosaki Sharpener: Kurosaki Knives Place of Origin: Echizen, Japan
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