The most popular size gyuto among professional and home chefs is the 240mm variety. It is the perfect length for processing almost any vegetable or protein, up to the largest cuts. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge. This is a well-proportioned knife with a generous height and lovely profile. The oak octagonal handle with buffalo horn ferrule is finished to a high standard.
The blade is made from the ubiquitous Shirogami #2 high carbon steel. A soft iron cladding is forge-welded to this core steel to protect the alloy and absorb shocks. It also adds lightness to the overall package. The cladding is still reactive so care needs to be taken with cleaning and drying between uses. The soft cladding receives a very nice hairline finish which subtly fades into the lower blade road and then reveals the polished edge of the White steel.
We are very excited about our new line of knives and our partnering with this new young blacksmith, Mr. Mizaki. Traditional to look at and boasting fine craftsmanship, the Yahiko Shirogami Hairline Gyuto 240mm is a strong contender in the full size gyuto arena and one worthy of your consideration.
Blacksmith: Mazaki San
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Core Steel: White #2 (Shirogami #2)
Edge Grind: Even (See Choil Photo #3)
Weight: 7.0 ounces
Blade Length: 243 mm
Total Length: 388 mm
Spine Thickness at Base: 4.1 mm
Blade Height: 53.8 mm
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