The gyuto 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 Kiritsuke  has become very popular in the past few years as the drop tip tappers down to a very thin scalpel and is an aggressive work horse. They generally come in a few sizes ranging from 210mm to 240mm. Traditionally a kiritsuke is a single-beveled and combined with the rustic geometry, makes the kiritsuke look like an epic kitchen sword. This is used for slicing up large cuts of meat and fish it will give you a clean cut finish

Forged from premium SLD semi-stainless steel, it offers exceptional edge retention, toughness, and ease of maintenance. With its hearty forged grind, refined taper, and perfectly balanced profile, the Yorokobi glides effortlessly through ingredients, making it a true extension of the chef’s hand. A shining example of Japanese craftsmanship, it brings both function and refinement to any kitchen.

The finish shows a rough feeling rustic kurouchi finish with signature forged "blast" pattern throughout which is very eye-catching, a great addition to those collectors looking for something unique. Hatsukokoro are know for working with many talented blacksmiths and workshops to bring us some fantastic limited pieced as well as those more affordable loved ranges.

Weight: 210g

Handle Material: Grey stabilised maple burl with white spacer

Handle Length: 135mm (5.31")

Blade Length: 201mm (7.9")

Blade Depth: 50mm

Thickness at spine: 4.9mm

Thickness at tip: 0.6mm

Cutting Edge: Double 50/50

Blade Material: SLD core steel with stainless steel cladding

Hardness (Rockwell scale): 61 - 62