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.

Kurochi is a traditional finish found on some Japanese knives, characterised by a dark, rustic, and textured appearance. The term “kurochi” translates to “blacksmith’s finish” and refers to the layer of oxide or scale left on the blade after the forging process.

This finish is typically unpolished and retains the knife’s raw, handcrafted look, offering a unique aesthetic that emphasises the artisanal nature of the blade. In addition to its appearance, the kurochi finish provides some functional benefits. Corrosion resistance the dark oxide layer acts as a protective barrier, reducing the likelihood of rust. grip and traction the rough texture helps with handling during use.

Weight: 132g

Handle Material: Dark burl handle with Tasmanian blackwood spacer

Handle Length: 129mm (5")

Blade Length: 211mm (8.3")

Blade Depth: 49mm

Thickness at spine: 2.6mm

Thickness at tip: 0.4mm

Cutting Edge: Double 50/50

Blade Material: 52100 coresteel, wroughtiron cladding with black Kurouchi finish, Stonepolished bevels

Hardness (Rockwell scale): 63 - 64