About the shape - Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.
The 210mm Gyuto is a great larger knife for home cooks, or a standard size for professionals.
About Tantakatan - These knives look great, have a familiar feel because of the western style handle and the performance of the steel will blow you away. The hammered surface will break up surface tension, allowing the knife to glide easily through the food as you slice and dice.
Aogami Super is the king of knife steel - super easy to sharpen, gets a laser beam edge, cuts like silk and is very rugged for its hardness. An outer layer of stainless steel helps to prevent rust from occurring on the blade.
The handle is made from Pakka wood, a durable material made of wood that has been heat-treated with resin. It looks like wood but is way more durable.
| Knife Shape | Gyuto |
|---|---|
| Blade Length | 210mm |
| Blade Height | 45mm |
| Steel Type | |
| Rockwell Hardness | 63:64 |
| Edge/Bevel | Double (50/50) |
| Handle | Pakka wood with welded bolster |
| Knife Line | Haruyuki Tantakatan |
| Manufacturer | Haruyuki |
