Shape | Gyuto |
---|---|
Blade Length | 210 mm |
Steel Type | VG10 Stainless Steel with Stainless Steel Cladding |
Rockwell Hardness | 60–61 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Octagon |
Blacksmith/Maker | Yu Kurosaki |
Made in | Echizen, Fukui, Japan |
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 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.
About the Yu Kurosaki -Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato. Kato-san taught him well, and now he’s considered a master himself. Yu Kurosaki began his blacksmith work in 2002 when he started working in Kanehiro-Uchi-Hamono. He claims he was not a natural blacksmith from the beginning and wanted to quit many times. After selling his first blade to a more than satisfied customer, his confidence and his drive to make great knives for happy cooks shot up. Needless to say, we’re VERY happy he didn’t give in to doubt.