Rustic in character, these gyuto knives forged with Blue 2 and iron carbon steel. A little thicker than some, they make a good workhorse.
- Sakai Takayuki Kurouchi Japanese Knife
- 240mm Gyuto Knife
- Aogami (Blue) #2 / Soft Iron Clad
- Walnut Handle, Pakka Ferrule
- Crafted in Sakai-Osaka, Japan
- Edge Length: 214mm |Overall Length: 365mm | Blade Height: 46mm | Weight: 160g
- Blade Thickness: (A) 3.8 (B) 2.6 (C) 0.9
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust
Japanese Kitchen Knife | Gyuto (Chef Knife)
The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choo