Price: 1.550,00 €
In stock
Gyuto (牛刀 – “beef knife”) is the Japanese equivalent of a chef’s knife, designed for precise portioning of meat, fish and vegetables. In this version, it is distinguished by its long 270 mm blade, moderate 50 mm height and 3 mm thickness at the back, which gives excellent rigidity and stability when cutting. The high-carbon steel provides very good sharpness retention and the natural coloration (patina) that is characteristic of authentic working Japanese knives.
The profile of the blade allows both classic, smooth forward movement (push-cut) and rock-chop. The Western-style handle provides a secure grip and good control even during prolonged use.
Knife type: Gyuto
Overall length: 398 mm
Blade length: 270 mm
Blade height: 50 mm
Blade Thickness: 3 mm
Weight: 242 g
Steel: high-carbon, forged – Honyaki – solid knife forged from a single piece of high-carbon steel, differentially hardened, offering maximum sharpness at the cost of greater maintenance requirements
Handle: western style, wood + metal pins
Cut: bilateral (symmetrical)
Country of origin: Japan
武蔵野本産 (Musashino hon-san)
“Origin of Musashino region” / “Made in Musashino, Japan”.
It is an indication of the place of origin / tradition of the region, known for the production of tools and steel products.
This knife is made of carbon steel, which is not stainless and requires proper care:
After each use: rinse the blade with lukewarm water and immediately wipe dry with a soft cloth.
Do not wash in the dishwasher or leave in a humid environment.
A saya (wooden cover) or dry magnetic strip is recommended for storage.
Periodically apply a thin layer of mineral oil or camellia oil to the blade.
Patina (dark discoloration) is a natural and desirable effect of use – it protects steel from corrosion.
Sharpen only on water stones (recommended range: 1000-6000 grit).
