Type: Gyuto / Chef`s Knife / All purpose Knife
Construction: Hon-Warikomi / Iron clad Blue (Aogami) #2
Method: Hammer Forged
Blade Length: 210mm (8.3inch)
Blade Hight: 46mm(1.8inch)
Weight: about 173g(6.1oz)
Spine Thickness: 3mm/at heel
Core Edge Steel: Blue (Aogami) #2 High Carbon Steel
HRC (Rockwell Hardness): 60-62
Blade Type: Double-Bevel
Finishing: Black Finish (Kurouchi)
Handle: Japanese, Walnut (Kurumi) with Plastic ferrule
Place of Origin: Tosa, Japan
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.
Gyuto knife is best for chopping, slicing, mincing and dicing boneless meat, fish, vegetables, fruit and herbs. It is a true multi-tasker in the kitchen, and is often recommended as the best all-rounder Japanese knife.
Blue (Aogami)#2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel No.2. This results in increased toughness and the production of hard carbide molecules which improve edge retention. Many knife users have noted that while Blue Steel No.2 is very similar to White Steel No.2 in terms of edge sharpness, it has slightly superior edge retention
Kurouchi (Black Finish) is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides ( Mine & Hira ) other than the blade.