With the distinguishing shape of the tip, this larger chef knife is as good doing fine cutting jobs as it is working with larger pieces of meat and veg. It's a very solid all rounder we already love.
The longer blade glides through in one pass rather than needing more back and forth which can sometimes be time consuming and inefficient when prepping your food.
The stainless, powdered R2 steel used in the blade construction is very thin which lends itself to taking a very sharp edge and is hard enough to handle daily use without needing to worry about its strength.
There is a specially made saya to fit this knife.
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 207 mm (Measurement of the cutting edge)
- Total length 356 mm (Blade + Handle)
- Blade width 2 mm (Measured where blade enters handle)
- Blade height 46 mm Heel to spine
- Total weight 129 grams
- Blade Material Powder cutting edge, laminated in Powder
- Hardness 62-63 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
Wrapped in the day's local newspaper and safely encased in a stylish black storage box with a red inlay and a small note from the blacksmiths explaining that this range is how they prize art and functionality; efficient cutting tools over ones that are simply beautiful. These are both.
Along with the normal packaging, we of course include our usual plasters just in case you're not quite ready for how sharp these knives are!
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.