Shape | Gyuto |
---|---|
Blade Length | 240 mm |
Blade Height | 50 mm |
Blade Thickness Above Heel | 2.2 mm |
Weight | 225 g |
Steel Type | ZA18 Stainless Steel with Stainless Steel Cladding |
Edge/Bevel | Double (50/50) |
Handle | Western Handle - Pakkawood Metal Bolster |
Knife Line | Haruyuki Soba |
Rockwell Hardness | 60–62 |
Made in | Seki, Gifu, Japan |
Brand | Haruyuki |
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 Haruyuki Soba - These knives are the perfect gateway into Japanese knives and make a perfect gift. They look great, and have a familiar feel because of the western style handle and the performance of the steel will blow you away. They feel rugged, yet agile and will make you a better cook!
These are forged out of ZA18, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steel of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives. As you get used to using one of these knives, you will find that the fine edge requires less force when cutting. Using less force translates into better edge retention over time. The handle is made from Pakkawood, a durable material made of wood that has been heat-treated with resin. It looks like wood but is way more durable. The edge has been sharpened by hand with a Western-style 50/50 bevel making it suitable for almost any kitchen task.
The kanji on the knife blade “春幸” means “Haruyuki”.