Gyuto: A general purpose knife that most chefs would say they could not do without, it is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow sword”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. KNIFE SPECS: **MEASUREMENTS ON TAKEDA'S KNIVES WILL VARY** Steel: Aogami Super (Blue Carbon) Clad in Stainless HRC: 63~64 Length: mm Height at heel: mm Spine thickness above heel: mm Weight: g Handle: Wa-Octagonal stabilized maple w/pakka-wood collar Edge/Bevel: 50/50 Shape: Gyuto Finish: Kurouchi Blacksmith: Shosui Takeda Place of Origin: Niimi, Japan