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 180mm Gyuto is great for those who prefer a smaller knife.
About Masakage Yuki - This line has been named Yuki (snow) due to the frosty Nashiji finish, paired with the white magnolia handle. The splash of red pakka gives it a feeling of drama, like the final scene of Kill Bill: Volume 1.
Handmade with a hard Shirogami (white) carbon steel and clad in a softer stainless steel, the Yukis are a customer favourite. You get the superior edge retention, easy sharpening and a silky smooth cut of a carbon-steel blade, with only minor maintenance required on the edge of the knife. It’s a genius way to make a knife. Keep the edge dry and you'll be singing.
| Knife Shape | Gyuto |
|---|---|
| Blade Length | 270mm |
| Steel Type | #2 Shirogami (White carbon) Steel clad with Stainless Steel |
| Rockwell Hardness | 61:63 |
| Edge/Bevel | Double (50/50) |
| Handle | Wa (Japanese) Handle, Oval Magnolia wood handle with pakka wood collar |
| Blacksmith | Yoshimi Kato |
| Knife Line | Masakage Yuki |