One of our favourite steel combinations; Shirogami #1 (the sharpest carbon steel) with Stainless cladding (for easier maintenance).
These knives have a more rustic finish and grind, with an old-school profile shape we're digging.
- Kenshiro Hatono Japanese Knife
- 210mm Gyuto Knife
- Shirogami (White) #1, Soft Stainless Clad
- Nashiji Finish
- Maple WA Handle, Walnut Ferrule
- Handcrafted in Japan
- Edge Length: 214mm | Overall Length: 371mm | Blade Height: 51mm | Weight: 175g
- Blade Thickness: (A) 2.4 (B) 2.0 (C) 0.8
* 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 (found in the core / edge of this chef knife) 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 choose.
Godammit, ProTooling are the best.
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A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
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Chef Rang - Master, Celebrity, Legend
