Type: Gyuto / Chefs knife
Brand: Yoshimune knives
Construction: VG10 stainless steel with stainless steel cladding
Blade Length: 210mm (8.2in)
Blade Hight: 45mm(1.7in)
Weight: about 132g(4.6oz)
Spine Thickness: 2mm/at heel
Blade Type: Double-bevel
Core Edge Steel:VG10 stainless steel
HRC (Rockwell Hardness): 59
Handle: Walnut (Kurumi) with Plastic ferrule
Place of Origin: Tosa, Japan
The Gyuto is the Japanese version of the classic western-style chef’s knife. Similar to the western chef’s knife, the Gyuto is a versatile, multi-purpose knife that is suitable for cutting the vast majority of meats, fishes, vegetables, fruits and herbs.
Gyutos are long knives that are commonly tall at the heel with a slight curve from the midsection to the pointed tip of the blade. The relatively flat heel of the blade makes it well-suited for a variety of chopping styles including tap-chopping, push-cutting and pull-cutting, while the slight belly towards the tip of the blade allows for easy rock-cutting. The pointed tip of the blade can also be used for precision cuts.
Gyuto knife’s Duoble bevel blade is typically thinner, lighter and holds a sharper edge than a Western chef’s knife. For most users, the Gyuto is the best all-purpose knife and the most versatile and useful Japanese knife in the kitchen.