Gyuto Knife 210mm (8.2") #1193

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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.

Sakai Takayuki have come up with a hard 62 HRC Core Aogami Super Blue with a cladded in stainless ku over the AS that has been sand blasted to give it a frosty finish it has a kurouchi hammered finish. The spine has a maintained thickness across the range with most having a dropped tip to complement this incredibly good looking line. The handle is a traditional octagonal shape made of maple wood and a rosewood ferrule.


Weight: 149g

Handle Material: Maple wood handle/Rosewood Ferrule

Handle Length: 140mm (5.5")

Blade Length: 215mm (8.4")

Blade Depth: 46mm

Thickness at spine: 1.9mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: Blue Paper Super (Aogami Super) Core/Clad Stainless Steel/Kurouchi Tsuchime finished

Hardness (Rockwell scale): 62 - 63