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.
Specifications:-
- Blade Material: SG2 Steel
- Cladding: Stainless Steel
- Hardness: 62-63 HRC
- Grind: Double-edged Blade
- Hand-forged, hand-grinded, hand-sharpened
- Tsuchime Blade
- Handle – Mono Ebony Traditinal Handle
- Origin- Japan
- Brand: Nigara Hamono
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