For those who prefer a longer chef knife, the gyuto remains well balanced and thanks to its thin blade it's very light and handles superbly in a range of jobs. It's great to look at too!
The gyuto is the Japanese equivalent of a chef's knife and there's not a lot it cannot do. Longer than a santoku the extra blade length means cutting meat is easier as it can be done in one pass. This shorter version of the gyuto is also at home chopping veg and performing precise work using the pointed tip. You could get away with having this as your only knife!
- Blade Length: 247mm (Measurement of the cutting edge)
- Total Length: 406mm (Blade + Handle)
- Blade width: 4mm (Measured where blade enters handle)
- Blade height: 52mm Heel to spine
- Total weight: 181 grams
- Steel Type - Cladding: Stainless
- Steel Type - Cutting edge: Shirogami #2
- Left or Right handed: Either
- Hardness: 61-63 HRC
- Handle style: Japanese
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
The youngest blacksmith to be granted the title of Master Nokaji and senior teacher at Takefu Knife Village, the skill and craft put into each of his knives is clear to see.