The most essential knife for the kitchen which no chef can be without.

The gyutous meaning is “Cow sword” in Japan as gyu means “Beef” and tou 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 gyutou 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. 

Gyutous like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.

The CM stands for the blade being made of High Carbon Chrome-Molybdenum Stainless steel to enhance the hygiene with rust-resistance. In addition, the steel makes hard, sharp cutting edges with surprisingly easy re-sharpening, like Japanese traditional knives made of "Hagane". The CM range is today highly regarded for it's high quality and endurance.