The gyuto is Japan's answer to the Western chef's knife, and this 210mm version from Yahiko is sized to be the everyday workhorse in almost any kitchen -- long enough for larger proteins and produce, and nimble enough for detail work.
The blade is made with top-shelf carbon steel, Blue #2. It's finished with kurouchi and has stainless cladding. The octagonal magnolia handle and black buffalo horn ferrule give it a refined look. Yahiko builds this line exclusively for us out of Tosa, Japan, with the same attention to fit and finish found across their range.
Care Instructions: Blue #2 is reactive steel. Wipe it dry after use and after washing to prevent rust. Hand wash and dry the blade rather than running it through a dishwasher, and avoid cutting through bones or frozen foods, which can chip the edge. A quality water stone is all you need to bring the edge back when it is time to sharpen.Maker: Yahiko
Location: Tosa, Japan
Edge Steel: Blue #2 Carbon Steel
Finish: Kurouchi
Edge Grind: Double Bevel, Even Grind
Handle: Octagonal Magnolia
Ferrule: Black Buffalo Horn
Weight: 6 oz (172 g)
Blade Length: 215 mm
Total Length: 374 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm
HRC: 62
The blade is made with top-shelf carbon steel, Blue #2. It's finished with kurouchi and has stainless cladding. The octagonal magnolia handle and black buffalo horn ferrule give it a refined look. Yahiko builds this line exclusively for us out of Tosa, Japan, with the same attention to fit and finish found across their range.
Care Instructions: Blue #2 is reactive steel. Wipe it dry after use and after washing to prevent rust. Hand wash and dry the blade rather than running it through a dishwasher, and avoid cutting through bones or frozen foods, which can chip the edge. A quality water stone is all you need to bring the edge back when it is time to sharpen.
