A beautiful knife, the Gyuto is the Japanese equivalent of a chef's knife. Kurosaki San's exceptionally beautiful hammered finish is stunning to look at and a pleasure to use.
The smaller of the two Gyutos we sell in this range, the tip gets slightly thinner at the tip than the larger Gyuto. Gyuto means 'cow sword' in Japanese and is for tackling any job whether it be filleting or slicing raw meat (no bones though!), fish and vegetables. Being narrower than the Santoku it is a great choice if you primarily want to cut meat as with its narrower blade there is less surface area for the food (especially fatty oily meat) to stick to.
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 212 mm (Measurement of the cutting edge)
- Total length 355 mm (Blade + Handle)
- Total weight 152 grams
- Blade Material Powder cutting edge, laminated in Stainless
- Hardness 61-62 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 dark grey fibre boxes with the name in gold foil on the lid. On the inside you will find a red 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 on 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.