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Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel

Yoshimune Gyuto 210 mm (8.3 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel

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$262.00
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$262.00
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  • Type: Gyuto / Chef's Knife / Multipurpose Knife
  • Construction: Hon-Warikomi / Ironclad with Blue#2 / Damascus 33 Layer
  • Method: Hammer Forged
  • Blade Length: 210 mm (8.2 in)
  • Blade Height: 45 mm (1.7 in)
  • Weight: about 168 g (6.0 oz)
  • Spine Thickness: 4 mm/at heel
  • Core Edge Steel: Blue (Aogami) #2 High Carbon Steel
  • HRC (Rockwell Hardness): 60-62
  • Blade Type: Double-Bevel
  • Finishing: Polished finish
  • Place of Origin: Tosa, Japan
  • Handle: Walnut (Kurumi) / Pakka wood Ferrule
  • Handle: Octagonal

Gyuto is the Japanese version of the classic Western Chef's knife. It is a proper multi-purpose knife that can perform a wide range of tasks, be used with various cutting techniques, and is suitable for cutting the vast majority of meats, fish, vegetables, and fruits.

Virtually any part of the blade can be utilized to either 'push cut' or 'pull cut.' The pointed blade tip of the Gyuto is suitable for precision cuts or working in tight spaces. The relatively flat heel section of the blade is excellent for 'rock chopping' (a technique where the food is cut, chopped, or minced by rocking the knife edge from tip to heel during the cut). It is also tall enough to provide good surface contact with the knuckles when 'tap chopping' with the middle or tip of the blade.

The blade of the Japanese Gyuto is typically thinner and lighter than that of a Western chef's knife, and the balance point of the Gyuto tends to be a little further forward towards the tip. Combining these characteristics makes the Gyuto feel extraordinarily agile and precise in use.

Blue (Aogami)#2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.

About Damascus:

Polished Damascus is also called "Suminagashi." It has an exquisite marbling texture that resembles ink flowing through the water. The Suminagashi knife symbolizes Japan and has continued to charm people since time immemorial.

This beautiful Suminagashi knife is sure to create dishes capable of soothing countless hearts, like that of an ink painting. Our Japanese knives are filled with the artisans' hearts and souls. Behold the sharpness of Japan's Yasugi steel and the ancient blade crafting art.

Cautions:

  • After using the knife, wash it well with detergent, etc., and then wipe off the water well.
  • (especially on the blade).
  • Do not hit or twist the cutting edge and cut frozen foods.
  • Use a sharpening stone to maintain the sharpness of the blade.