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.

Gyutos 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 Suisin Inox range is renowned for its balance of durability, sharpness, and ease of maintenance, making it an excellent choice for both professional chefs and home cooks. These knives are crafted from INOX stainless steel, a high-quality, rust-resistant alloy that offers excellent edge retention while being easier to sharpen than many other stainless steels. The blades are precision-forged to provide a keen, long-lasting edge, ensuring smooth and effortless cutting performance.

Weight: 149g

Handle Material: Western handle with birch wood composite and metal rivets

Handle Length: 120mm (4.7")

Blade Length: 176mm (6.9")

Blade Depth: 43mm

Thickness at spine: 1.6mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: AUS8 stainless steel single layer

Hardness (Rockwell scale): 58 - 59