A mid-length gyuto perfect for most jobs in the kitchen.
This gyuto 210mm Type 3 AS is incredibly thin and light just like Shibata San's other range the Iron Clad. They are spectacularly sharp out of the box, which given that he is one of the best sharpeners in Japan is no surprise. The Aogami super blue ensures that the edge will last for a long time between sharpens and the stainless cladding means that it won't need as much care as a full carbon blade.
*The handle on these knives are now Jarrah wood and not rosewood for eco friendly reasons*
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 215 mm (Measurement of the cutting edge)
- Total length 357 mm (Blade + Handle)
- Blade width 2 mm (Measured where blade enters handle)
- Blade height 47 mm Heel to spine
- Total weight 144 grams
- Blade Material Super Blue Steel 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
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.