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Gyuto, or Chef's knife, is a multi-purpose Japanese kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board - at home, as well as in a professional kitchen. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare.
This Gyuto knife is part of the Tojiro's DP knife series, featuring popular VG-10 core steel, clad into two layers of softer steel for easier sharpening. A durable and fairly light stamina wood handle is used, allowing for an ergonomic and fatigue-less grip. It features a stainless bolster and three rivets for a secure handle fixation, reducing the possibility of cracks in the handle.
About Tojiro:
Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. Tojiro's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes Tojiro's knives a must-have in any kitchen. Tojiro's main focus? Sharpness!
A big bonus is their great team which we are always very eager to meet and talk to! 😊
Specifications:
| Blade shape | Gyuto |
| Steel type | VG-10 |
| Hardness (HRC scale) | 60-61 |
| Overall length: | 340 (13.4") |
| Blade length | 210mm (8.3") |
|
Blade height: |
45mm (1.8") |
|
Spine thickness:
|
1.70mm (0.1") |
| Weight: | 195g (6.9") |
| Handle type / wood | Western / Black Micarta |
| Blacksmith | Tojiro |
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.