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.

AS  Nashiji Kurouchi series blends the rugged charm of traditional kurouchi with refined nashiji (pear-skin) texture .At its heart lies Aogami Super steel, hardened to around 62 63 HRC, offering razor-sharp performance and resilience, while the kurouchi finish preserves grainy rustic patina that resists rust enhanced by the classic Nashiji speckle for both aesthetics and functionality. Each blade is thinned to a precise kiriha bevel profile, delivering fast, clean slices and easy sharpening.. Overall, this line captures Kato’s skillful marriage of time-honored forging methods with chef grade performance ideal for cooks seeking a dependable workhorse that also makes a striking statement on the cutting board.

Weight: 157g

Handle Material: Oval rosewood with black buffalo ferrule

Handle Length: 128mm (5")

Blade Length: 213mm (8.3")

Blade Depth: 47mm

Thickness at spine: 3.0mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Aogami Super (AS) core with stainless steel cladding and kurouchi, nashiji finish 

Hardness (Rockwell scale): 62 - 63