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 blade is VG10 steel with a hammered finish.
Terukazu Takamura is a second generation blacksmith operating from the renowned city of Takefu.
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