Shape | Gyuto |
---|---|
Blade Length | 240 mm |
Blade Thickness Above Heel | 3.4 mm |
Steel Type | Aogami #2 (Blue Carbon Steel)
With Carbon Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
Rockwell Hardness | 62–63 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Octagon Ebony Water Buffalo Horn Collar |
Blacksmith/Maker | Toru Tamura |
Sharpener | Naohito Myojin |
Made in | Tosa, Kochi, Japan |
Brand | Tetsujin |
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 Tetsujin Tanryusen - Tetsujin brand is a collaboration of Toru Tamura, who used to work at Knifewear Calgary, and Naohito Myojin who is a sharpener behind the Konosuke Fujiyama series. This particular knife is made with aogami 2 and soft steel cladding. The cladding is NOT Damascus layers, but they show so-called steel forge flow. It’s similar to the grain of wood.