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The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables, & fish, making it suitable for preparing Western and Japanese cuisine Read more
Steel Type: Aogami Super Blue Carbon Steel Core wrapped in stainless steel. "Tsuchime" Hammered Finish
Handle Material: Brown Stained Pakkawood
Blade Length: 210mm, 8 inch
Bevel: 50:50
About the Gyuto: The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables, & fish, making it suitable for preparing Western and Japanese cuisine
About Tomihisa: Tomihisa is KUTO's own house brand, deriving from the founder's name "Kutomi". The Tomihisa features the popular "Aogami Super" (Super Blue) Carbon Steel as the core of the blade, one of the most popular Carbon Steels due to its stain-resistant properties. The core is wrapped in stainless steel finished with a "Tsuchime" hammered finish.
