Hatsukokoro Saihyo SG2 Nickel Damascus Kurozome 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 are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products. Steel: SG2 Powder Steel HRC: 63~64 Edge Length: 205mm Height at heel: 45.66mm Spine thickness above heel: 1.96mm Weight: 124 grams Handle: Wa-Octagonal Teak w/Buffalo Horn Collar Shape: Gyuto Finish: Mirror Damascus Cladding: Stainless Construction: Damascus Knife Line: Saihyo Maker: Hatsukokoro Origin: Seki, Japan