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 Tadokoro Hamono - Tadokoro-san is a famous knife sharpener hailing from Tosa, with 25 years years of experience in his field. He started his career when he was only 15 and he learned much of his skillset from Morihiro-san, who is considered to be the best knife sharpener in Sakai. His incredible skill and attention to detail is evident upon inspection of his knives.
His double bevel series is forged with white carbon steel 2 by Nakagawa-san of Shiraki Hamono. White carbon is a very traditional and pure steel, capable of extreme sharpness. Nakagawa-san is one of the best blacksmiths in the region, who then passes the knives Tadokoro-san. He carefully grinds them to the right shape, then polishes the blades, and finally gives them their edge.
|Steel Type||#2 Shirogami (White carbon) Steel clad|
|Handle||Wa (Japanese) Octagon Rosewood handle with Pakka wood collar|