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.

SKD steel, has semi-stainless properties with moderate corrosion resistance, requiring some care to prevent rust, but it offers superior sharpness compared to most fully stainless steels. SKD steel knives maintain their edge well and are relatively easy to sharpen, making them suitable for both professional chefs and enthusiasts who value precision and reliability in their kitchen tools.

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: 230g

Handle Material: Oval octagon walnut, black pakka collar

Handle Length: 145mm (5.7")

Blade Length: 276mm (10.8")

Blade Depth: 55mm

Thickness at spine: 4.2mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: SKD

Hardness (Rockwell scale): 63 - 64