The Gyuto is the most essential knife in any kitchen, making it a must-have for both professional chefs and home cooks. It will be your most frequently used knife, so choosing the right size and weight to suit your needs is crucial. This versatile blade handles a wide range of kitchen tasks, from chopping vegetables to slicing meat, making it the backbone of any knife collection.
Compared to traditional Japanese knives, the Gyuto tends to have a slightly heavier blade and a thicker spine, providing durability and stability for cutting through tougher ingredients. The curved edge is designed for the traditional rocking motion commonly used in Western chopping techniques, where the tip of the knife remains on the board while the blade moves back and forth. However, as Japanese and Chinese knives have gained popularity, many Western chefs have begun to favour wider blades that allow for a more up-and-down chopping motion, blending the best of both styles. With the right Gyuto in hand, you’ll have a precise, versatile, and highly efficient tool that makes every kitchen task easier and more enjoyable.
Takeshi Saji is a renowned Japanese knife maker from Echizen, Fukui Prefecture, celebrated for his distinctive Damascus patterns and exceptional hand-forged blades. His Aogami (Blue) Steel Rainbow R-2 series combines traditional Japanese craftsmanship with striking visual character, featuring vibrant rainbow Damascus cladding and a finely finished blade. Designed for professional chefs, these knives balance impressive cutting performance with durability, edge retention and a distinctive aesthetic, making each piece both a high-performance kitchen tool and a showcase of Saji’s individual style.
Weight: 125g
Handle Material: Octagonal Rosewood and pakkawood ferrule
Handle Length: 130mm (5.1")
Blade Length: 186mm (7.3")
Blade Depth: 45mm
Thickness at spine: 2.0mm
Thickness at tip: 0.2mm
Cutting Edge: Double 50/50
Blade Material: Aogami 2 rainbow damascus (blue 2) iron clad reactive
Hardness (Rockwell scale): 61 - 62
