Shape | Gyuto |
---|---|
Blade Length | 200 mm |
Blade Height | 32 mm |
Blade Thickness Above Heel | 1.6 mm |
Weight | 160 g |
Steel Type | VG10 Stainless Steel with Stainless Steel Cladding |
Rockwell Hardness | 60–61 |
Edge/Bevel | Double (50/50) |
Handle | Hybrid Western/Japanese Handle - Micarta Metal Bolster |
Knife Line | Tojiro Oboro |
Made in | Tsubame-Sanjo, Niigata, Japan |
Brand | Tojiro |
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 Tojiro -Tojiro is a knife-making giant in Japan. While they have a small factory that produces incredible hand-forged knives, their true specialty is factory-made knives. In Japan, “factory-made” isn’t what most people think. While the blades are rolled and stamped, much of the work is done by hand including grinding and finishing steps. Tojiro primarily works with VG-10, stainless steel loved for its ease of sharpening and easy maintenance, but they also use VS2, SK85 and others.