For those who prefer a longer chef knife, the gyuto remains well balanced and thanks to its thin blade it's very light and handles superbly in a range of jobs. It's great to look at too!
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!
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Want to see a little more of the knife? Check out what the knife looks like in hand and up close.
Product details
- Blade Length: 247mm (Measurement of the cutting edge)
- Total Length: 406mm (Blade tip to handle end)
- Blade Height: 52mm (Heel to spine)
- Blade Thickness: 4mm (Spine width above the heel)
- Total Weight: 181 grams
- Core Steel: White #2
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Care Tip – Reactive Carbon Steel
The core (and on some ranges, the cladding steel too) of this knife is made using a carbon steel which can react with moisture and acids in your food and so is not stainless or rust-proof.
- Cladding Steel: Stainless
- Hardness: 61-63 (HRC)
- Handle Style: Japanese
- Handle Material: Octagonal white magnolia with black pakka wood bolster
- Left or Right handed: Either (Double Bevel)
Product SKU: 1856
Our aim is to measure and photograph our products as accurately as possible but due to many items being handmade, finished or using natural materials, there can be minor variance in measurements and things such as blade or wood finishes can vary. We will always endeavour to provide the most accurate measurements, photos and descriptions of our products.
Some measurements such as HRC are provided by manufacturers and should therefore be used as a guide.
Meet the maker
Yu Kurosaki
The youngest blacksmith to be granted the title of Master Nokaji and senior teacher at Takefu Knife Village, the skill and craft put into each of his knives is clear to see.
