Based in Osaka Japan, the Yamato craftsmen have developed two distinct lines using White #2 carbon steel: Kon-gou and Oboro. The Kon-gou series boasts a migaki finish with a natural stone finish along the cladding line, while the Oboro line features a slender geometry and kasumi finish on the soft iron cladding. The knife you see here is the Kon-gou series.
The gyuto, or chef knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you will not regret.
The gyuto, or chef knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you will not regret.
- Brand Yamato
- Location: Sakai/Osaka Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Shirogami #2
- Cladding: Iron
- Edge Grind: Even, 50/50
- Handle: Burnt Chestnut, D-shaped
- Weight: 5.6 oz (160 g)
- Blade Length: 218 mm
- Total Length: 375 mm
- Spine Thickness at Base: 3.3 mm
- Blade Height at Base: 51.9 mm
