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 and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.
The 210mm Gyuto is a great larger knife for home cooks, or a standard size for professionals.
About Masakage Kiri - Masakage’s Kiri (mist) line are hand forged from VG-10, a high carbon, stainless steel created for knife making and then laminated with 49-layer Damascus. Truly useable art! Paired with an oval handle made of white magnolia and red pakka, the balance and overall feel is something that a serious cook craves.
VG-10 is a steel designed to make knives; it brings sharpness, toughness and stain resistance together in the best combination possible. You’ll never see your food discolour or have to pick up a rusty knife.
| Knife Shape | Gyuto |
|---|---|
| Blade Length | 210mm |
| Steel Type | VG10 Stainless Steel |
| Rockwell Hardness | 60:62 |
| Handle | Wa (Japanese) Handle, Oval Magnolia wood handle with pakka wood collar |
| Blacksmith | Yoshimi Kato |
| Knife Line | Masakage Kiri |
