Not every kitchen has room for a long chef knife, and the 180mm gyuto is the answer for small cutting boards, crowded counters, or cooks who simply prefer a more compact blade. Gyuto translates to cow sword, a nod to its origins as a Western style meat knife, but today it is the most popular all purpose shape in Japanese cutlery.
This Ariake gyuto pairs an AUS10 stainless core with stainless cladding in a san mai, or three layer, construction. The core is hardened to about 61 HRC for good edge retention, and AUS10 is easy to bring back on water stones, which makes it a smart first Japanese knife for someone learning to sharpen.
The octagonal walnut handle has no ferrule and keeps the knife light and quick in the hand. Ariake knives are made in Saga Prefecture, named for the Ariake Sea, and the 180mm gyuto is the most maneuverable chef knife in the line.
Care Instructions: AUS10 is a stainless steel, so it shrugs off the spotting and patina that carbon blades develop, but it still deserves a quick hand wash and a towel dry right after use. Keep it out of the dishwasher, which is hard on both the edge and the walnut handle. Cut on wood or rubber boards, skip frozen foods and twisting cuts, and touch up the edge on a fine water stone when it starts to slip on tomato skins.
This Ariake gyuto pairs an AUS10 stainless core with stainless cladding in a san mai, or three layer, construction. The core is hardened to about 61 HRC for good edge retention, and AUS10 is easy to bring back on water stones, which makes it a smart first Japanese knife for someone learning to sharpen.
The octagonal walnut handle has no ferrule and keeps the knife light and quick in the hand. Ariake knives are made in Saga Prefecture, named for the Ariake Sea, and the 180mm gyuto is the most maneuverable chef knife in the line.
Care Instructions: AUS10 is a stainless steel, so it shrugs off the spotting and patina that carbon blades develop, but it still deserves a quick hand wash and a towel dry right after use. Keep it out of the dishwasher, which is hard on both the edge and the walnut handle. Cut on wood or rubber boards, skip frozen foods and twisting cuts, and touch up the edge on a fine water stone when it starts to slip on tomato skins.
- Brand: Ariake
- Location: Saga Prefecture, Japan
- Made in Japan
- Construction: San Mai (3 Layer)
- Edge Steel: AUS10 Stainless Steel
- Cladding: Stainless Steel
- HRC: 61
- Handle: Octagonal Walnut
- Ferrule: None
- Blade Length: 180 mm
