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.

Hyper carbon molybdenum vanadium stainless steel is a high-performance alloy commonly used in premium knives and tools due to its durability, corrosion resistance, and excellent edge retention. Here’s a breakdown of the key components:

Hyper Carbon refers to a high-carbon content in the steel, which enhances its hardness, sharpness, and ability to retain a fine edge. However, excessive carbon may make steel more prone to rust if not counterbalanced by stainless elements. Molybdenum (Mo) Improves corrosion resistance and Enhances strength and toughness, especially under high temperatures. Vanadium (V), Contributes to wear resistance and durability. Promotes the formation of vanadium carbides, which improve the knife’s edge stability and sharpness. Aids in creating a finer grain structure in the steel, making the blade more precise. Stainless Steel Contains chromium (usually 12% or more) to prevent rust and enhance corrosion resistance. his makes the steel easier to maintain compared to traditional carbon steels.

Weight: 161g

Handle Material: POM (polyoxymethylene) Resign

Handle Length: 120mm (4.7")

Blade Length: 184mm (7.2")

Blade Depth: 44mm

Thickness at spine: 1.5mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Hyper carbon molybdenum-vanadium stainless steel

Hardness (Rockwell scale): 58 - 60