Shape | Gyuto |
---|---|
Blade Length | 240 mm |
Blade Height | 50 mm |
Blade Thickness Above Heel | 3 mm |
Weight | 182 g |
Steel Type | Shirogami #1 (White Carbon Steel)
with Stainless Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
Rockwell Hardness | 62–64 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Octagon Magnolia Water Buffalo Horn Collar |
Blacksmith/Maker | Yoshikazu Tanaka |
Knife Line | Hado Sakai Junpaku |
Made in | Sakai, Osaka, Japan |
Brand | Hado Sakai |
A note about measurements: Knife edge length is shorter than stated, as Sakai knives are measured from the front of the handle to the tip. Additionally, some knives feature a small 'machi' gap between the handle and blade.
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 Hado Sakai Junpaku - Hado Sakai sources blades from the best knife makers in Sakai, and has them sharpened by their resident master-sharpener, Maruyama-san. Hado Sakai was the first maker in Sakai to bring carbon steel clad with stainless steel to Yoshikazu Tanaka-san, and now Tanaka-san loves it! He now forges with this steel for several different companies.
These knives are extra special, crafted from Shirogami #1 with stainless cladding making them super rare in Sakai. This means insane sharpness and performance from the core steel, but less maintenance than a regular carbon steel knife. Sakai Hado was the first maker in Sakai to make knives this way, and Yoshikazu Tanaka is the blacksmith behind this masterpiece.