This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are more comfortable using Western-style blades but want the unparalleled sharpness and durability found in Japanese-style knives. While this blade is Western style, the handle is a Japanese style rounded D-shape.
The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear-resistance and edge retention while still giving the blade some flexibility.
The gyuto is the Japanese version of the classic Western chef’s knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.
Style : Gyuto
Blade Steel Type : V1 Carbon Steel
Handle & Bolster material : (Hō) Japanese Magnolia / Water Buffalo Horn
HRC : 62-63
Bevel Angle Ratio : 50/50 (Double)
No Saya Cover.
Blade Length : 210mm (8.2")Weight : 4 oz
Spine thickness at heel: 2.3mm
Please be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.