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.

52100 steel is a high-carbon, chromium-bearing steel known for its excellent wear resistance, toughness, and ability to hold a sharp edge. Originally developed for ball bearings, it has become popular in knife making due to its fine grain structure and strong performance. It offers good hardness and edge retention while being relatively easy to sharpen. However, 52100 is not stainless, meaning it requires proper maintenance to prevent rust and corrosion. It is commonly used in high-performance kitchen knives.

410 stainless steel (410SS) is a hardenable, martensitic stainless steel known for its good corrosion resistance, high strength, and moderate wear resistance. It contains about 11.5–13.5% chromium, providing basic rust protection, though it is less resistant to corrosion than higher-grade stainless steels.

Weight: 161g

Handle Material: Stabilised wood with metal smily face

Handle Length: 148mm (5.8")

Blade Length: 190mm (7.4")

Blade Depth: 47mm

Thickness at spine: 2.2mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Sanmai, 410 cladding, 52100 coresteel

Hardness (Rockwell scale): 61 - 62