- Type: Gyuto
- Finish: Polished Finish
- Blade Length: 210 mm (8.3 in)
- Blade Height: 46 mm (1.8 in)
- Weight: About 165 g (5.8 oz)
- Spine Thickness: 2.8 mm/at heel
- Construction: Stainless Clad
- Core Edge Steel: SLD Nickle
- HRC (Rockwell Hardness): 62-64
- Handle: Rosewood with Plywood ferrule, Octagonal type
- Bevel: Double-Bevel
- Place of Origin: Japan
The Gyuto is the Japanese version of the classic Western Chef’s knife. It is a proper multi-purpose knife that can perform a wide range of tasks, be used with various cutting techniques, and is suitable for cutting the vast majority of meats, fish, vegetables, and fruits.
The pointed blade tip of the Gyuto is suitable for precision cuts or working in tight spaces. The relatively flat heel section of the blade is excellent for ‘rock chopping’ (a technique where the food is cut, chopped, or minced by rocking the knife edge from tip to heel during the cut).
It is also tall enough to provide good surface contact with the knuckles when ‘tap chopping’ with the middle or tip of the blade. Finally, virtually any portion of the blade can be utilized to either ‘push cut’ or ‘pull cut.’
About SLD Nickel:
The central core material SLDN (alloy tool steel) used for the blade edge is performance steel that is incredibly rich in Carbon equal to the famed Yasuki Aogami and is tempered to the Rockwell 62-64 for exceptional sharpness and edge holding properties. Its high Chromium content dramatically contributes to the blade’s anti-corrosion.
- After using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).
- Do not hit or twist the cutting edge and cut frozen foods.
- Use a sharpening stone to maintain the sharpness of the blade.