Sakai Kikumori HCD Gyuto 210mm

Gyuto: A general-purpose knife that most chefs would say they could not do without. This knife is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. I use my gyuto for just about anything, from butchering fish, to brunoise veg, to cutting the cake. Any good chef will tell you to buy a quality Gyuto first, and build the the rest of your knife kit around it. Knife Specs: Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products. Steel: 440c HRC: 58-60 Edge Length: 216mm Height at heel: 47mm Distal Taper Heel: 2mm Distal Taper Mid: 1.8mm Distal Taper Tip: 1.4mm Weight: 130grams Handle: Magnolia Shape: Gyuto Finish: Nashiji Cladding: Stainless Steel Construction: San-Mai Edge bevel: Double Bevel Knife Line: N/A Blacksmith: Sakai Kikumori Maker: Sakai Kikumori Sharpener: N/A Place of Origin: , Japan