The gyuto is the Japanese version of the classic Western chef’s knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.
BLADE & HANDLE
Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle, so more suitable for cooks who don’t want to work with a delicate knife. The blade is actually made in the traditional style of the kasumi, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron. The anti-bacterial handle ensures hygiene standards, and is ideal for cooks who butcher fish or meat.
Core Steel: Special stainless steel
Handle Type: 18-8 stainless steel
Edge Length: 270mm / 10.63″
Bevel Angle Ratio: 70/30
Overall Length: 410mm / 16.14″