The 210mm gyuto is without a doubt the most popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It possesses a lightness and nimble feel that allows for its use in all kinds of cutting, slicing, and chopping scenarios. The 210mm gyuto can fulfill the roles of most knives and together with a parer and bread knife, satisfy the basic cutting needs of most western chefs.
Tanaka has made this versatile cutter out of Hitachi Blue #2 high carbon steel. This is one of the most loved steels used in the making of Japanese kitchen knives. The steel is hardened to 60+ HRC and is clad with a softer stainless steel to add strength and give the blade an amount of shock absorption. This cladding is finished with a nashiji (pear skin) look.
There is a lot of high quality craftsmanship apparent in this fine knife. The fit and finish are of a high standard and the grinds are very well executed. While it is of medium thickness at the spine it elegantly transforms into a finely crafted primary bevel which gets very thin behind the edge. The profile lends itself to rock cutters but not at the exclusion of other preferences. This custom octagonal handle is like putting a tuxedo on this great knife.
Blacksmith: Shigeki Tanaka
Location: Miki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Edge Grind: Even
Handle: Custom Octagonal
Edge Length: 210mm
Blade Height: 50mm
Spine Thickness: 2.1mm
Weight: 4.7 ounces
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