The Gyuto is the standard chef knife among Japanese cutlery. Contrary to its American version, the Gyuto doesn't have a bolster at the junction of handle and blade. It also sports a thinner, harder blade large enough to do most of the kitchen work, making it a perfect tool for the seasoned cook.
The Saji R2 Gyuto 210mm is made by Takeshi Saji, a third-generation blacksmith working in Takefu. This Japanese city is known for the making of quality knives for the last 700 years.
Due to perfect weight distribution between blade and handle, the handling of the knife is ergonomic and optimal.
The heel of the blade is rounded inward to allow a more comfortable use of the pinch grip. The heart of the blade is made of the incredible resilient R2 powdered steel. This chef japanese cooking knife is perfect for daily use.
Takeshi Saji was born in 1948, in the Takefu Knife Village, famous for its high concentration of traditional blacksmiths. As the third generation of blacksmiths in the Saji family, he trained with his father as soon as he finished high school, until he was 30 years old. He was then officially on his own, and in 1992 he was certified ''Traditional Master Craftsman'' by the '' Ministry of International Trade & Industry''.
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|Country of origin||Japan|
|Handle||Magnolia & Black buffalo horn|
|Material||R2 Powdered Stainless steel|
|Rockwell hardness||HRC 62-63|