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The 210mm gyuto is the hallmark knife for most home gourmets. This is the direct Japanese equivalent to the European 8” chef knife. Tsutomu Kajiwara’s rendition is a great example of the most versatile traditional Japanese knife. Forged of Aogami #2 or blue paper #2 steel and finished in the kurouchi style, created during heat treating, this black carbon coating protects the blade from rust and has a great rustic appeal. The length is appropriate for small prep areas, compact cutting boards, or smaller cooks who feel intimidated by its larger siblings and cousins. Coming in at right around seven and a half ounces, this gyuto has a bit of heft to it, which makes it an ideal working knife, that doesn’t require the delicate treatment of a thoroughbred. This blade is 100% carbon steel, and as such it should be properly hand washed and dried before storage. Blacksmith: Tsutomu Kajiwara
Location: Tosa Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi
Weight: 7.4 ounces
Blade Length: 220 mm (8.75")
Overall Length: 370 mm (14.5")
Thickness at Heel: 3.9 mm
Blade Height: 47.1 mm
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Great knife, September 14, 2020
Product Review, April 23, 2014 Product Review, February 5, 2014
