Kiritsuke Gyuto 240mm (9.45")
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
Kaijin (怪人) most commonly means a "mysterious person" "strange person" or "phantom" often referring to humanoid monsters or villains with strange powers in anime, manga, and tokusatsu shows like Kamen Rider or One-Punch Man. It can also mean "sea person" (海人) for aquatic creatures, or refer to "ashes/embers" (灰燼) depending on the kanji used, but the "strange person" meaning is most prevalent in pop culture.
Aogami 2 (also known as Blue Paper Steel #2) is a high carbon steel known for exceptional hardness and long lasting edge with ease of sharpening, It is a versatile steel with a carbon content around 1-1.2%. A key characteristic of this high-carbon steel is its tendency to oxidize and develop a patina over time, which is countered here by stainless steel cladding.
Weight: 193g
Handle Material: Mono African ebony wa handle
Handle Length: 140mm (5.5")
Blade Length: 241mm (9.49") Cutting edge
Blade Depth: 51mm
Thickness at spine: 2.1mm
Thickness at tip: 0.1mm
Cutting Edge: Double 50/50
Blade Material: Aogami 2 core with stainless cladding
