Shape | Gyuto |
---|---|
Blade Length | 210 mm |
Steel Type | VG7 Stainless Steel with Stainless Steel Cladding |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - |
Blacksmith/Maker | Makoto Kurosaki |
Sharpener | Makoto Kurosaki |
Made in | Echizen, Fukui, Japan |
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. '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.
About Makoto Kurosaki - Like his brother Yu, Makoto Kurosaki trained under Hiroshi Kato san in Takefu, and has become a skilled craftsman in his own right. Kurosaki-san is an expert sharpener and a knife “designer” of sorts. He works with local blacksmiths including Kato san, Ikeda san and his brother Yu Kurosaki obtain blades and select their design, sharpening and branding them himself.