Crafted by Konosuke Sakai, we had to pry these out of our owner's hands. White #2 carbon steel with a flatter profile shape than most, this knife ticks all the boxes.
- Konosuke Sakai Gyuto Knife
- Blacksmith: Takahiro Nihei 二瓶貴大
- 210mm Gyuto Knife
- Shirogami (White) #2 Steel Core, Stainless Clad
- Kurouchi Finish
- Burnt Chestnut Handle, Buffalo Ferrule
- Hand Crafted in Japan
- Edge Length: 217mm | Overall Length: 374mm | Blade Height: 46mm | Weight: 160g
- Blade Thickness: (A) 3.8 (B) 2.3 (C) 0.7
* 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 rust.
Japanese 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.
-
A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
-
Chef Rang - Master, Celebrity, Legend
