For many home cooks, the 210mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife that you can reach for time after time, task after task. With this blade length these versatile knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. The edge length of this version comes in at 215mm and combined with the slightly shorter height of 45mm results in a slim blade that resembles a classic French profile knife. It is double sided, so it is useful to right- and left-handed users.
The knife is made from VG-10 stainless steel. A product of the Takefu Special Steel Company, VG-10 is a hardy steel that can take a very good edge, hold it and then be reasonably easy to sharpen when it dulls. The steel is used by many top Japanese knife makers and it also features in the lines of many leading sports knife manufacturers. It has become so in demand that Japanese knife makers are asking for sales to be restricted to those manufacturers inside Japan.
The core steel is covered, san-mai style, in a soft stainless steel before the blade is laser cut to shape. It then gets a handsome tsuchime finish and a high polish. A nice octagonal handle made from rosewood and black pakka wood finish off this well made and well-priced knife.
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Rosewood
Ferrule: Black Pakka Wood
Knife Type: Gyuto
Edge Length: 214mm
Overall Length: 365mm
Spine Thickness: 2mm
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