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.

The Senko EI (“sharp flash”) collection is a striking modern take on traditional Japanese knives, forged from ultra hard SG2 (R2) powder steel and finished with a signature “Senko” triangular tsuchime hammer texture that reflects light and reduces food sticking. Featuring a slightly more tapered, sharp “Ei” profile with pointed tips, these knives blend razor sharp edges, thin geometry for effortless cuts, Designed by rising blacksmith Yu Kurosaki of Takefu, the series delivers elegant aesthetics an interplay of polished steel and artisanal handles alongside professional performance: balanced, versatile blades ideal for slicing, rocking herbs, and chopping, with long-lasting rust resistance.

Weight: 173g

Handle Material: Western style full tang stabilised acrylic, mosaic copper rivets, gold ferrule

Handle Length: 116mm (4.5")

Blade Length: 179mm (7")

Blade Depth: 44mm

Thickness at spine: 1.8mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: R2/SG2 core, stainless steel cladding, tsuchime finish (with sheath)

Hardness (Rockwell scale): 62 - 63