Marushin Kiritsuke Gyuto

The Marushin Makato brand was established by a renowned knife sharpener Tadokoro Makato in Tosa, Shikoku. He was originally from Sakai where at the age of 16 he learnt the art of blade grinding and honing from his father Morihiro San, a legendary exponent of the art. Using his unique skills and knowledge, he has identified master blacksmiths whose work he grinds, hones and attaches handles to create unique knives of extreme functionality and beauty. The Marushin Collection is forged from a 3 layer steel with hard stainless Yasuki Silver 3 core and soft stainless cladding. The blade is mirror finished and the expert tempering is reflected in the Iridescent rainbow hue (which with cleaning will fade away) that mesmerizes the eye. The handle is hand crafted from South East Asian Ebony with a water buffalo horn
ferrule and butt. Please Note: The handle colour varies from light to quite deep ochre.

Maintenance:

• Avoid chopping hard ingredients such as bones, frozen food, or any rock-solid items.
• Using soap/washing up liquid to clean and wipe with a sponge. Not dishwasher safe.

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.