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
SHIGEKI TANAKA VG10 GYUTO / CHEF KNIFE 210MM
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 very rare example, which I believe has now been discontinued. Very light weight and extremely well balanced for a knife of it's size, true to traditional Japanese style.
Steel Type: Blue steel #2 (Not stain resistant)
Blade Type: Double Edged Blade
Blade Length: 210mm
Blade Height:48mm
Blade Thickness:2.6mm
Handle Material: Magnolia (D-Shaped for rigfht hand use)
Bolster: Water Buffalo Horn
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
