Gyuto: If you are the type of person who really only needs one knife for everything, I recommend the Gyuto. In most cases, as in my case, this knife is the entry into the world of Japanese knives. With a Gyuto, you can do 75 to 100% of the kitchen work that comes up. By the way, Gyuto means "cow sword" or "cow blade" (Gyu = cow). It was made as a response to the classic European kitchen knife, which is why it has a similar shape. For home use, I recommend a blade length of 210mm to 240mm, although 210mm is probably the most common. Chefs, on the other hand, prefer 240mm to 270mm.
- HRC: 60-62
- Steel: SK Carbon
- Length: 210mm
- Thickness of blade back over heel: approx. 1.85mm
- Blade height above heel: approx. 46mm
- Weight: 160g
- Form: Gyuto
- Blade type: 50/50
- Handle material: Pakka wood
- Blacksmith: Sakai Kikumori
- Origin: Sakai, Japan
Carbon knives require more care than stainless steel knives. Please read the information under "Useful information" or just ask me directly.