The Gyuto is the most essential knife in any kitchen, making it a must-have for both professional chefs and home cooks. It will be your most frequently used knife, so choosing the right size and weight to suit your needs is crucial. This versatile blade handles a wide range of kitchen tasks, from chopping vegetables to slicing meat, making it the backbone of any knife collection.

Compared to traditional Japanese knives, the Gyuto tends to have a slightly heavier blade and a thicker spine, providing durability and stability for cutting through tougher ingredients. The curved edge is designed for the traditional rocking motion commonly used in Western chopping techniques, where the tip of the knife remains on the board while the blade moves back and forth. However, as Japanese and Chinese knives have gained popularity, many Western chefs have begun to favour wider blades that allow for a more up-and-down chopping motion, blending the best of both styles.

With the right Gyuto in hand, you’ll have a precise, versatile, and highly efficient tool that makes every kitchen task easier and more enjoyable.

The Sakai Takayuki Damascus Ginsan collection have a beautiful 63 layer folded finish which stands out above all knives. These handmade knives by master Blacksmith Mr Yamatsuka are the best within the collection and hold a good weight in the blade which has been sharpened by the legend Master Mr Hirotsus who finishes and polishes the knives. The knife collection has a Mahogany Wa handle with a Buffalo horn handle. The steel is the top none corrosive steel available Ginsan Silver 3 which is considered highly by knife makers world wide.

Weight: 198g

Handle Material: Octagonal magnolia handle, water buffalo horn ferrule

Handle Length: 140mm (5.5")

Blade Length: 200mm (7.8")

Blade Depth: 48mm

Thickness at spine: 3.6mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Yasuki Ginsan core with 65 layer warikomi ginsan damascus cladding

Hardness (Rockwell scale): 64 - 65