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Kiritsuke Gyuto 210mm (8.2")

Kiritsuke Gyuto 210mm (8.2")

£290.00
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The most essential knife for the kitchen which no chef can be without. The gyuto 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.

The Kiritsuke is a great replacement for a gyuto/chef’s knife and has become very popular in the past few years as the drop tip tappers down to a very thin scalpel and is an aggressive work horse. They generally come in a few sizes ranging from 210mm to 240mm. Traditionally a kiritsuke is a single-beveled and combined with the rustic geometry, makes the kiritsuke look like an epic kitchen sword. This is used for slicing up large cuts of meat and fish it will give you a clean cut finish.

 

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: 192g

Handle Material: Walnut with black horn ferrule

Handle Length: 135mm (5.31")

Blade Length: 210mm (8.2")

Blade Depth: 51mm

Thickness at spine: 4.8mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: SKD core with steel cladding and Nashij finish

Hardness (Rockwell scale): 63 - 64