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 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.
I find this particular knife to be quite fun to use. It has great height, which I love, and the grind along the Kireha allows the knife to glide through the food with ease.
- Steel: White#1
- HRC: 65:66
- Length: 180mm
- Height at heel: 49.3mm
- Spine thickness: 2.7mm
- Weight: 125g
- Edge/Bevel: 50/50
- Handle: D Shaped Magnolia Wa-Handle w/ Black Plastic Collar
- Shape: Gyuto
- Finish: Nashiji
- Blacksmith: Fujiwara Hamono
- Origin: Tokyo, Japan
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