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 Japanese style octagonal.
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 : SK Carbon Steel
Handle & Bolster material : (Hō) Japanese Magnolia / Water Buffalo Horn
HRC : 61
Bevel Angle Ratio : 50/50 (Double)
No Saya Cover.
Blade Length : 240mm (9.4")
Weight : 0.34 lbs (5.44 oz)
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.