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 and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.
The 210mm Gyuto is a great larger knife for home cooks, or a standard size for professionals.
About Fujimoto Nashiji - The Fujimoto Nashiji achieves a great balance in knife making; extremely high performance, along with minimal maintenance. The Aogami #2 (#2 blue Steel) carbon steel core of the blade has been clad (wrapped) in stainless steel. This allows you to get the performance of traditional high-carbon steel, but only the edge of the knife requires the extra attention and drying that carbon steel asks of you, not the whole knife. This type of construction is our favourite type of knife construction because it gives a long lasting edge and also easier maintenance than a full-carbon steel knife.
The finish on this line is called nashiji, named for its resemblance to the skin of an Asian pear. The scorched chestnut handles offer a classic rustic look, and the scorched finish on the wood lends durability to the handle.