Gyuto Knife Specs
- Blade Type: Double-bevel
- Blade Length: 15–27 cm
Gyuto, a type of double-edged kitchen knife, originated in the West, where many meat dishes are prepared. Since it was initially designed to handle meat, it has a sharp tip and a relatively narrow blade.
In recent years, Gyuto have become popular as all-purpose knives. The narrow blade can be challenging to use, so Yoshimune Knives also produces a wide Gyuto with a blade ranging from 15 to 27 cm enjoyed by cooks of all levels, including professionals.
Blue steel (Aogami (Blue) steel #2), which has the best overall balance of performance, is mainly used for carbon steel. Specifically, Aogami (Blue) steel #2 has the following features:
- Contains chromium and is rust-resistant.
- High hardness (HRC60) and good sharpness.
- Has a tough blade and is resistant to spills.
- Not as hard as Aogami Super (HRC64) or #1 (HRC62) steel and is relatively easy to sharpen.
Shirogami (White) steel is pure carbon steel that is reasonably priced but rusts easily. We have a variety of stainless steels such as Ginzan, VG10/5/1, AUS10/8, high-speed powdered steel (SRS, SG2), and others.