The most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.

The Damascus or suminagashi finish on Japanese knives is often considered cosmetic, but it can serve a functional purpose. When a knife is quenched, the harder hagane (high-carbon steel) contracts over time due to carbide formation, heat treatment, and oxidation, leading to bending. This happens because the softer jigane layer stretches to compensate. Damascus layering adds strength, similar to plywood, by combining multiple steel layers, preventing bending and making the blade more durable. Some argue this layered construction balances the stresses between hard and soft steel, maintaining the blade’s shape over time.

Weight: 133g

Handle Material: White Magnolia with Buffalo horn ferrule

Handle Length: 130mm (5.12")

Blade Length: 214mm (8.4")

Blade Depth: 46mm

Thickness at spine: 2mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Swedish 19c27 Sandvik Damascus carbon steel

Hardness (Rockwell scale): 63