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 Haruyuki Kokuto - Named for Shochu made from brown sugar, the Kokuto gives you the elegance and style of a traditional Japanese knife with none of the maintenance. Ginsan Stainless Steel functions like high-carbon steel so it sharpens easily, and take a 'crisp' edge like high-carbon steels. The handle is made from Yew wood, which has great durability with a gorgeous finish. These blades are a great way to start if you're looking for your first Japanese knife!
Wa (Japanese) Handle, Round Cherry wood handle with Black Pakka wood collar