Gyuto

The famous Japanese take on the western chef knife has quickly become a favourite of chefs around the world.

While gyuto literally means "cow sword", an objectively great name, this is an incredibly well-rounded knife that can comfortably handle just about any type of vegetable, meat, fish and herbs. Sporting a slightly more rounded blade profile than most Japanese knives, a gyuto is equally balanced for use with either western style rocking cuts or push-pull cuts.

With this broad range of uses, the gyuto is many chefs’ first high quality knife and remains the go-to throughout their careers.

Blade length: ~180\210\240mm
Blade height: ~50mm (edge to spine)
Blade thickness: ~2.5mm (above the heel)
Edge hardness (stainless): 60±1 HRC
Edge hardness (carbon): 61±1 HRC