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 Shiroichi - Oul Sakai sources blades from the best knife makers in Sakai, and has them sharpened by their resident master-sharpener, Maruyama-san. Oul 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 Oul was the first maker in Sakai to make knives this way, and Yoshikazu Tanaka is the blacksmith behind this masterpiece.
| Knife Shape | Gyuto |
|---|---|
| Blade Length | 240mm |
| Blade Height | 50mm |
| Spine Thickness at Heel | 3mm |
| Weight | 182g |
| Steel Type | #1 Shirogami (White Carbon) with Stainless steel cladding |
| Rockwell Hardness | 63-64 |
| Edge/Bevel | Double (50/50) |
| Handle | Wa (Japanese) Handle, Octagon Magnolia handle with a Horn Collar |
| Blacksmith | Yoshikazu Tanaka |
| Maker | Oul Sakai |
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