A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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 240mm Gyuto is a great larger knife for home cooks or standard size for professionals.
Aogami Super is the king of knife steel - super easy to sharpen, gets a laser beam edge, cuts like silk and is very rugged for its hardness. It’s called SUPER for a reason. The outer layer is stainless steel, making this knife very easy to maintain.
Knife Shape | Gyuto |
---|---|
Blade Length | 240mm |
Steel Type | Aogami Super (Super Blue carbon) Steel clad with Stainless Steel |
Rockwell Hardness | 61:63 |
Blacksmith | Takumi Ikeda |