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

Yu Kurosaki Senko Ei Gyuto 270mm

Regular price $495.00
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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. 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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