Dark brooding looks coupled with great performance and value for money makes this gyuto a real winner.
We all said "wow" when we first cast our eyes over this knife. The kurouchi finish on the blade is awesome; if you turn the knife upside down the finish on the edge just looks like a violent storm approaching, you can even see the whisps of clouds! Being white number 1 steel this will be very reactive so will need wiping down after every use. The walnut one piece handle really contrasts nicely with the blade; it's slightly longer than other knives we sell which gives it a very elegant look. There is no ferrule on this handle either. All in all this is a great value knife and one that sells out very quickly after it has come back into stock.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 208 mm (Measurement of the cutting edge)
- Blade width 4 mm (Measured where blade enters handle)
- Blade height 47 mm Heel to spine
- Total weight 153 grams
- Blade Material
- Style Japanese
- Handle Style Japanese
- Left or right handed Both
- Type Gyuto
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.
What is a Gyuto knife?
Ranging from 180mm to 270mm the Gyuto (translates as "beef-sword") is a general purpose chef's knife that are typically quite tall at the heel and pointed towards the tip for precision work. Ideal choice for all round use.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.