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. 

Gyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.

Stainless steel is generally any type of steel alloy that has a minimum of 10.5% chromium content by mass. Compared to carbon steel knives, stainless steel Japanese knives are highly resistant to corrosion. The chromium oxide creates a protective film that prevents contact between water and iron or oxygen. An important note is that stainless steel knives are not completely stain-proof or rust-proof. If they are exposed to water for a prolonged amount of time, they will rust, particularly if the liquid has salt in it. Hardness is determined using the Rockwell scale, specifically the HRC Scale, in order to have a consistent method for evaluating the hardness of a blade. Most mid-to-higher quality Japanese steels will have HRC 58 or higher, though there are other characteristics, such as chemical composition, that also impact performance and should be taken into account.

Weight: 253g

Handle Material: Black, Ebony with Silver Ring

Handle Length: 137mm (5.3")

Blade Length: 230mm (9")

Blade Depth: 50mm

Thickness at spine: 2.9mm

Thickness at tip: 0.6mm

Cutting Edge: Double 50/50

Blade Material: Siliver 3 with stainless steel cladding

Hardness (Rockwell scale): 62 - 63

Layers: 3