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 Shimo (霜) line, meaning “frost,” is named for its resemblance to the delicate patterns of frost on a window. To achieve this unique aesthetic, the blacksmith employs a specialised hammer with a raised ‘X’ pattern, creating a striking texture on the blade. This is further enhanced by a meticulously hand-manipulated Damascus finish, resulting in a visually captivating and functionally refined design.

Complementing the blade is an elegant octagonal handle, crafted from white magnolia and black pakka wood, providing both aesthetic contrast and exceptional forward balance for precision cutting.

The blade is forged from Shirogami (White) Carbon Steel, renowned for its exceptional sharpness and ease of sharpening. It develops a unique patina over time, adding character while protecting the steel. However, as a non-stainless steel, it requires diligent care and maintenance, making it an ideal choice for those who deeply value and maintain their tools.

Weight: 156g

Handle Material: Wa (Japanese) handle - Octagon magnolia black pakka wood collar

Handle Length: 140mm (5.5")

Blade Length: 244mm (9.6")

Blade Depth: 50mm

Thickness at spine: 2.6mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: Shirogami #2 (White carbon steel) with carbon steel cladding (rust prone)

Hardness (Rockwell scale): 62 - 63