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Tsukiji Masamoto Carbon Steel Gyuto 270mm (10.6") Tsubanashi


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. 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. This knife does not have a bolster.


Style : Gyuto
Blade Steel Type : SK Carbon Steel
Handle material : Rose Shitan (Rosewood)
Blade Length : 270mm (10.6")
Weight : 7.52 oz
HRC :61
Bevel Angle Ratio : 50/50
Come with a wooden saya (cover)


Carbon steel knives will rust if not maintained properly. Use the Tsukiji Masamoto Rust Remover or Sabitohru Rust Remover to clean oxidized blades.

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