Excellent out of the box sharpness coupled with a beautiful kurouchi (blacksmith) finish make this a knife that will really stand out in the kitchen both in looks and performance.
The gyuto shape of knife is suitable for most tasks in the kitchen, translating to 'cow sword' it will tackle meat as well as veg prep. It comes in slightly over-sized at around 216mm (being hand-made this can vary slightly) with good knuckle clearance and the balance point is about perfect using a pinch grip. The profile of the knife is different to the GS+ range, there is a much longer flat spot towards the back before it sweeps up to the tip.
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 216 mm (Measurement of the cutting edge)
- Total length 365 mm (Blade + Handle)
- Blade width 4 mm (Measured where blade enters handle)
- Blade height 47 mm Heel to spine
- Total weight 137 grams
- Blade Material Stainless cutting edge, laminated in Stainless
- Hardness 63:64 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- 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 You Get
Beautiful black boxes with the Kanji inlaid on the lid. On the inside you will find a black stepped inlay and your beautiful knife of course inside a black cardboard sheath.
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.