This 180mm gyuto from Gassan might more aptly described a santoku as its profile and dimensions are characteristic of that design. It is a handy size and weight for a variety of kitchen applications. The knife is clad construction with a stainless steel outer layer for ease of maintenance and a Hitachi Aogami #2 carbon steel core for performance. While Aogami #2 is a reactive steel and will patina with use, it is coveted by knife enthusiasts for its excellent edge taking and edge holding properties. The finish has an attractive matte frosted appearance with faint hammer marks. The knife handle is a utilitarian western-Japanese style hybrid with a partially exposed tang and two rivets. The knife is well reviewed for its high quality grind.
Out of the box edge shaved hair easily. Put the knife through about 25 pounds of root veg,rutabega,turnip,parsnip. Edge holds better than vg10. Cuts squash and potatoes with it’s weight. 8/10
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