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.

Shirogami #2, or White Steel #2, is one of the most common types of high-carbon knife steels, particularly when forging handcrafted traditional Japanese kitchen knives. While the composition of Shirogami #2 (White Steel #2) is virtually the same as Shirogami #1, the carbon content is slightly less (1.0-1.2% carbon). This allows the knife to be less prone to chipping and is generally preferred by most chefs, given the option of White Steel knives. It is also easier to sharpen than Shirogami #1. Both White Steel #1 and White Steel #2 allow Japanese chefs to make very fine, particular cuts of fish, vegetables, and garnish.

Nashiji is a traditional Japanese knife blade finish, often referred to as a “pear skin” finish due to its resemblance to the textured surface of a Japanese pear. This finish is achieved during the forging process and adds both aesthetic appeal and functional benefits to the knife.

Weight: 195g

Handle Material: #Letshandleit Black ash

Handle Length: 140mm (5.5")

Blade Length: 245mm (9.6")

Blade Depth: 49mm

Thickness at spine: 3.7mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: White #2

Hardness (Rockwell scale): 63 - 64