Yasuo Black Gyuto 210mm

Made to a JKC custom design. JKC have contracted the best commercial maker in Seki to produce this range of black Damascus blades with Japanese type wooden handle. The cold forged blade is tough, hard, and easy to look after. The sharpening, with the ultra-thin core is very easy and remains so over the many years this knife is designed to be used in a busy kitchen. Yasuo Black knife series has finished Damascus blade and the matte Damascus pattern running down to the darker grey edge and VG10 core steel are great. VG10 is widely used in Japanese knives because it’s easy to care for, durable and maintains an edge well and so you can expect the black Damascus knives to perform and last well. The gorgeous, very durable, and easy-to-clean, natural finished black Pakkawood handle for comfort and perfect balance.

GYUTO (Gyu – cow & To – sword):

This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.

Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.

Normal length – 180mm to 300mm.

Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.