Gyuto / Chef Knives
The Gyuto is a Japanese chef's knife with a Western style curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. "Gyuto” literally means “beef sword” and was initially used for cutting meat in Japan. The Gyuto is one of the most versatile and essential of all knives a cook can have.
SAKAI TAKAYUKI 45 LAYER DAMASCUS GYUTO - SHITAN HANDLE 240mm
- AUS 10 Stainless Steel Core
- 45 Layers Hammered Damascus steel
- Rosewood / Shitan Handle
- Japanese Octagonal Handle
- Double Bevel
- Hand Hammered
- 240mm Blade
** EXCLUSIVE IN THE UK**
Sakai Takayuki Hammered 33 Layers Damascus VG10Gyuto / Chef Knife 240mm
The largest of this range of Chef knives, reassuringly weighty and essential to any kitchen
- 240mm Blade
- VG10 core
- Double bevel
- Full Tang
- Mahogany handle
A Stand out chefs knife from Sakai Takayuki with a stunning 45 layers of Damascus, acid washed and polished to accentuate the wave effect of the hammering and layering of steel. Full Tang and carved ergonomic handle for those use handling a more western stle Knife.
- 45 Layer Mirrored Damascus Steel
- 210mm Blade
- Full Tang
- Ergonomically designed Western Handle
- Double Bevel
- 165g
Combining traditional styling with all the advantages of Japanese VG10 stainless steel. With an octagonal 'Wa' handle made from walnut and a matt finished blade, this Nakiri is lightweight and comfortable to handle.
Mr. Tanaka is an incredibly skilled young craftsmen, working with traditional methods and producing only small runs of knives to ensure impeccable quality.
- Japanese VG10 Steel
- Octagonal Walnut Handle
- Double Bevel
- 210mm Blade
- 170g
- HRC 61
Mr. Tanaka is an incredibly skilled young craftsmen, working with traditional methods and producing only small runs of knives to ensure impeccable quality.
- Japanese VG10 Steel
- Octagonal Walnut Handle
- Double Bevel
- 210mm Blade
- 170g
- HRC 61
Very light and well balanced, made from "TUS" Stainless steel. This knife has excellent sharpness and durability with Rust-resistance and at a reasonable price.
The handle is easy to grip and comfortable in the hand, to which the manufacturer paid a lot of attention to when designing.
A Very affordable introduction into Japanese Knives.
The handle is easy to grip and comfortable in the hand, to which the manufacturer paid a lot of attention to when designing.
A Very affordable introduction into Japanese Knives.
- Blade Steel Type : TUS steel (High carbon stainless steel)
- Blade Edge : Double-Edged (50/50 balanced) for both right and left handed persons
- Blade Spine Thicknesss : approx. 1.7mm
- Handle Material : Reinforced Plywood
- Full Tang
- 210mm Blade Length
Tojiro DP Cobalt Alloy (VG10 Core) Chef's Knife 210mm (F808)
A 'Full Tang' Chef's knife from Tojiro featuring a VG10 core and a 13 chrome Stainless steel shell.
A very sturdy (195g), multi use knife essential for any home or professional kitchen. This knife is a very durable 'work horse' being made of Stainless Steel and will will take a lot of stick!
The Tojiro Dp range is truly a go to knife, respected amongst Chefs around the world for value, choice of materials and worksmanship
A very sturdy (195g), multi use knife essential for any home or professional kitchen. This knife is a very durable 'work horse' being made of Stainless Steel and will will take a lot of stick!
The Tojiro Dp range is truly a go to knife, respected amongst Chefs around the world for value, choice of materials and worksmanship
- VG10 Core
- Full Tang
- Composite water resistant handle
Kanetsune Nashiji Hammered (Tsuchime) AOGAMI #2 Gyuto Chef (210mm)
Great value for a professional Aogami (Blue steel) Gyuto Knife, clad in Stainless steel for minimal maintenance finished with a water resistent plywood handle.
- Blue Steel (Aogami) core
- SUS410 Stainless Steel Outer
- Sand Blasted, matt finish engraved
- Treated Black Plywood handle
- Full Tang Knife
- 210mm
A Tsuchime (Hammered) Matt finish blade known as 'Nashiji' combined with Aogami#2 Steel makes this Kanetsune stand out from other knives. An incredibly durable knife, needing little maintenance and perfect for professional use. (62 - 64 Rockwell)
- Blue Steel (Aogami) core
- SUS410 Stainless Steel Outer
- Sand Blasted, matt finish engraved
- Treated Black Plywood handle
- Full Tang Knife
- 210mm
A Tsuchime (Hammered) Matt finish blade known as 'Nashiji' combined with Aogami#2 Steel makes this Kanetsune stand out from other knives. An incredibly durable knife, needing little maintenance and perfect for professional use. (62 - 64 Rockwell)
KANETSUNE 33 Layer VG10 DamascusGYUTO / CHEF (210mm)
- Vg10 Core
- 34 layer 'Suminagashi' wave pattern Damascus
- Pakka wood handle
- Double Bevel
- Full Tang
- 60-61 ROCKWELL
- 34 layer 'Suminagashi' wave pattern Damascus
- Pakka wood handle
- Double Bevel
- Full Tang
- 60-61 ROCKWELL
TOJIRO SHIROGAMI WHITE STEEL BLACK FINISHED CHEF'S KNIFE GYUTO 210MM
A 210mm Black finish Gyuto In the traditional style, widely used in Japan for centuries.
Light weight with a long lasting edge.
Carbon Steel Prolonged contact with water should be avoided
Light weight with a long lasting edge.
- Shirogami White Steel Core
- Soft Iron Clad
- Magnolia Handle
- Double Bevel
- 210mm
Carbon Steel Prolonged contact with water should be avoided
