The smallest of the Gyutos in this range, the light and thin blade stays sharp and is a joy to look at as well as use. A beautiful knife.
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!
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 180 mm (Measurement of the cutting edge)
- Total length 327 mm (Blade + Handle)
- Blade height 42 mm Heel to spine
- Total weight 113 grams
- Blade Material
- Hardness 61-63 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
Beautiful blue fibre boxes with the Masakage logo and name in silver foil on the lid. On the inside you will find a blue stepped inlay and your beautiful knife of course, wrapped in Japanese newspaper by the craftsmen who made it.
So while not working on your knife skills you can catch up your Japanese language skills. Talk about the gift that keeps on giving...
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.