For most home cooks the 180mm gyuto is the staple fixture, the most valuable tool in their kitchen. This is the ONE knife that you can reach for time after time task after task, and the example brought to us from Kajiwara-san is a real workhorse. Aogami #2, or blue paper #2 steel, heat treated to a hard but not brittle 62 HRC, this blade will take a highly refined edge, and hold it much, much longer than a similar stainless steel European knife. With a full 3.3 mm of width on the spine, this knife is a solid middleweight that presents itself with plenty of mass for chopping.
Like the other knives in the Kajiwara damascus lineup, the 180mm gyuto comes equipped with a fantastic complex convex grind as standard. This knife really gives a lot of real estate to show off that beautiful damascus pattern, and really showcases the dark grey color of the steel. With this knife in your kitchen at home, you’ll likely start searching for things to cut just so you can appreciate the quality of the grind, and performance of one of the best high carbon knife steels out there.
Weight: 5.8 oz/ 160g
Blade Length: 187 mm
Overall Length: 322 mm
Spine Thickness at Heel: 4.3 mm
Blade Height at Heel: 43.8 mm
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