Gyuto: Do you want just one knife for everything or do you want to build a collection of Japanese kitchen knives?
Then the Gyuto is exactly the right thing for you. In most cases it represents the entry into the world of Japanese knives and should be the centerpiece of your collection, on which you build other knives.
With a Gyuto, 75 to 100% of kitchen work can be done effortlessly. The name "Gyuto" means "cow sword" or "cow blade" (gyu = cow), and it was originally developed as a response to the classic European kitchen knife. For this reason, both have a similar shape. For home use, I recommend a blade length of 210 mm to 240 mm, with 210 mm being the most common. Professionals, on the other hand, often prefer a length of 240 mm to 270 mm.
M You can find more information about the most common knife shapes here: knife shapes .
Satoshi Nakagawa: Nakagawa-san completed a 16-year apprenticeship with Kenichi Shiraki, where he perfected the fine art of knife making. Thanks to his extensive skills, he is one of the few blacksmiths who can make knives in the sophisticated Honyaki style.
After his master's retirement, Nakagawa-san took over his workshop, which is now known as Nakagawa Hammered Blade Manufacturing Co. His extraordinary talent and dedication are reflected in every blade he forges. I am convinced that Nakagawa-san will be one of the greatest blacksmiths of his generation.
- HRC: 62-63
- Steel: Aogami 1 (not stainless)
- Cladding: Soft Iron
- Blade length according to manufacturer: 210mm
- Measured blade length: 201mm
- Heel height: approx. 47 mm
- Thick blade back over heel: approx. 3.35 mm
- Weight: approx. 160 g
- Form: Gyuto
- Blade type: Double-edged 50/50
- Handle material: Ebony with buffalo horn ferrule and a silver ring spacer
- Manufacturer: Satoshi Nakagawa
- Sharper: Myojin Naohito
- Origin: Sakai, Japan
The weight and length information are the dimensions of a randomly selected knife from this series. However, these may vary as each knife is a handmade product. Handmade products may show slight signs of processing.
The knife is made of reactive carbon steel and requires special care. Since the knife is not rustproof, it should be dried carefully after each use. After some time, a dark patina will form which offers the knife additional protection.
Please read the care tips in my FAQ section. Here you will also find the general knife 1x1 .