The gyuto is Japan's answer to the Western chef's knife, and at 240mm, this version from Yahiko is built for cooks who want extra reach -- ideal for breaking down larger cuts of meat or working through high-volume prep with fewer strokes.
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: 6.2 oz (178 g)
Blade Length: 245 mm
Total Length: 405 mm
Spine Thickness at Base: 3 mm
Blade Height: 49 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.
