About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
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Q: Hi. Looking at Fujiwara Maboroshi Gyuto 240mm. Currently use Kikuichi Swedish StainGold 240. I love the weight and balance of my OG kikuichi, but feel it could hold an edge longer. I do rock on the point quite a bit, so need something that will be hard enough to handle the weight I put on it there. I do love a western handle too. Think this might be the one for me, thoughts? Thank you
A: Hi there, this might a great option for sure. Its going to stay sharp much longer, that said the edges can be a little brittle if you are really hard on it. Another good option, might be a Mugen AS 240mm Gyuto as it'll be a little stronger and also have that edge retention your after!
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