About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
About Haruyuki Yokuma -This knife is no-nonsense, pure performance and bad-ass. Cooks and chefs love them because it is simple, sleek and blazing sharp. These are in fact, the knives that turned Kevin on to Japanese blades and birthed Knifewear. He bought a 180mm santoku in 1999 and it still hangs in the Calgary shop to this day!
SRS15 high-speed powder steel is mega hard steel capable of a Lightsaber-esque edge that will stick around for a long time. Combined with a very fine-grained structure it feels absolutely silky when cutting, so much so they have been called ‘clinical’.
These knives are equipped with a Western style pakka wood handle, which is made from layers of wood and resin, compressed under immense pressure to produce and incredibly durable material. The net result is a handle that looks and feels like wood but is not affected by water.
| Knife Shape | Gyuto |
|---|---|
| Blade Length | 240mm |
| Blade Height | 47mm |
| Spine Thickness at Heel | 2mm |
| Weight | 255g |
| Steel Type | SRS15 Stainless Steel |
| Rockwell Hardness | 62-64 |
| Edge/Bevel | Double (50/50) |
| Handle | Pakka wood with welded bolster |
| Knife Line | Haruyuki Yokuma |
| Manufacturer | Haruyuki |
