The Story
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi (San-mai 三枚)
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Cherry
Blade Size: 210mm
Heel Height: 46mm
Spine Thickness: 2.50mm (tapered)
Weight: 138g
Made in Shimabara City, Nagasaki Prefecture, Japan, by the skilled hands of the independent blacksmith, Yosimitu Kajiya. With unwavering dedication, he personally oversees every step of the knife-making process. As a third-generation blacksmith, he brings an impressive 84 years of accumulated expertise in the art of crafting exceptional knives.
Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.
While often similar in shape when compared to Western chef knives, Japanese Gyuto’s have a reputation for being lighter and thinner.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi (San-mai 三枚)
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Cherry
Blade Size: 210mm
Heel Height: 46mm
Spine Thickness: 2.50mm (tapered)
Weight: 138g
Made in Shimabara City, Nagasaki Prefecture, Japan, by the skilled hands of the independent blacksmith, Yosimitu Kajiya. With unwavering dedication, he personally oversees every step of the knife-making process. As a third-generation blacksmith, he brings an impressive 84 years of accumulated expertise in the art of crafting exceptional knives.
Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.
While often similar in shape when compared to Western chef knives, Japanese Gyuto’s have a reputation for being lighter and thinner.
