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 VG10 33 LAYER DAMASCUS GYUTO CHEF KNIFE 210MM WITH AMERICAN CHERRY HANDLE
Traditionally styled, light weight, with the advantage of a VG10 core
The gold standard of Stainless Steel that will last and last...
Steel Type: VG10 stain-resistant steel
Blade Type: Double edged blade
Blade Length: 210mm
Blade Thickness:1.9mm
Blade Height:45mm
Handle Length:138 mm
Handle Material:American Cherry
Weight:143g
Sakai Takayuki Hammered 33 Layers Damascus VG10Gyuto / Chef Knife 240mm
- 240mm Blade
- VG10 core
- Double bevel
- Full Tang
- Mahogany handle
- 45 Layer Mirrored Damascus Steel
- 210mm Blade
- Full Tang
- Ergonomically designed Western Handle
- Double Bevel
- 165g
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
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
- VG10 Core
- Full Tang
- Composite water resistant handle
Available in 210mm / 240mm
The Tojiro Shirogami Carbon Steel Gyuto designed to peel, trim, slice, dice, chop, mince, vegetables, fillet fish, and cut meat. Handcrafted of White #2 Shirogami steel. The Shirogami clad core is the same type of steel, but with a dark and rough looking kurouchi finish. Both steels are reactive when exposed to moisture and acidic foods. The knife will change colors with hues of blues and grays over time.
- Carbon steel blade with a kurouchi (dark) finish; dark finish prevents food from reacting with the blade
- Shirogami (White Steel) #2
- D-shaped oak wood handle
- Please note that this knife is not stainless, it will patina and will rust if not washed and dried immediately after use
