![OUL Japanese Santoku Knife](http://protooling.com.au/cdn/shop/files/OULAogamiSuperHocho_034_200x200_crop_center.jpg?v=1732148725)
![OUL Japanese Santoku Knife](http://protooling.com.au/cdn/shop/files/OULAogamiSuperHocho_035_200x200_crop_center.jpg?v=1732148725)
![OUL Japanese Santoku Knife](http://protooling.com.au/cdn/shop/files/OULAogamiSuperHocho_036_200x200_crop_center.jpg?v=1732148725)
![OUL Japanese Santoku Knife](http://protooling.com.au/cdn/shop/files/OULAogamiSuperHocho_037_200x200_crop_center.jpg?v=1732148725)
![OUL Japanese Santoku Knife](http://protooling.com.au/cdn/shop/files/OULAogamiSuperHocho_038_200x200_crop_center.jpg?v=1732148725)
![OUL Japanese Santoku Knife](http://protooling.com.au/cdn/shop/files/OULAogamiSuperHocho_039_200x200_crop_center.jpg?v=1732148725)
One of the most popular in store, these Ginsan stainless knives are a great little package. Super classy with the black oak handles. We see many knives that look similar to this model but they do not have as good a grind or finish.
- OUL Japanese Knife
- 210mm Gyuto Knife
- Ginsan, Stainless Clad
- Nashiji Finish
- Mono Black Oak Wood
- Crafted in Japan
- Edge Length: 214mm | Overall Length: 369mm | Blade Height: 46mm | Weight: 152g
- Blade Thickness: (A) 2.0 (B) 2.1 (C) 0.6
![](https://cdn.shopify.com/s/files/1/2098/3449/files/Japanese_Knife_Measurement_Diagram_e609df8e-2b93-4c13-b8d2-c831e5fb4cf3_480x480.jpg?v=1650687374)
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
![Japanese Kitchen Knives & Whetstones Australia](https://cdn.shopify.com/s/files/1/2098/3449/files/Made_In_Japan_Logo__ProTooling_Australia_Woodworking_and_Knives_compact.jpg?v=1531524110)
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 choose.
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