Origin Osaka, Japan
Dishwasher Incompatible
Usage The Gyuto is ideal for slicing, dicing, and mincing meat, poultry, fish, or vegetables with precision. Its versatile blade allows for smooth and efficient movements, making each cut clean and controlled. Suitable for both Japanese and Western cuisine, it is the essential tool for the chef or cooking enthusiast.

Gyuto

Gyuto chef's knife Migaki 240 mm

Gyuto chef's knife Migaki 240 mm
386,10 €
386,10 €

Ref. 514

Japanese gyuto with a versatile chef's blade, ideal for slicing, mincing and cutting meat, poultry or vegetables with precision, combining craftsmanship and European maneuverability.

Low stock

Description

The Gyuto, literally "ox knife," is the Japanese chef's knife, which has become an indispensable tool thanks to its versatility. Originally designed for meat, it now excels at all kinds of preparations. Its tall, pointed blade allows for precision work, while the heel is perfectly suited to slicing or cutting poultry, vegetables, or other foods. Its shape and balance make it an efficient and comfortable knife for everyday use.

This model is forged from Shiro Nigo white steel, a harder and more delicate alloy that offers exceptional sharpness. With an HRC hardness of 64-65, the blade guarantees clean and precise cuts without tearing the flesh. The Migaki steel finish gives the blade elegance and refinement. The octagonal handle and ferrule made of Asian buffalo horn ensure a stable and comfortable grip, while the double bevel combines the precision of Japanese cutlery with the ease of use of European knives.

INTERVIEW

The material used for the blades is a mixture of iron and'steel. This means that'Special maintenance is necessary to keep the blades in good condition, in particular to prevent them from'They rust. The blades must therefore be thoroughly dried after use. They must also be sharpened with water stones, available for sale on our website.

INGREDIENTS
  • White steel
DIMENSIONS

Blade length: 240 mm

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Origin Osaka, Japan
Dishwasher Incompatible
Usage The Gyuto is ideal for slicing, dicing, and mincing meat, poultry, fish, or vegetables with precision. Its versatile blade allows for smooth and efficient movements, making each cut clean and controlled. Suitable for both Japanese and Western cuisine, it is the essential tool for the chef or cooking enthusiast.
Tahara Shunichi
The producer

Tahara Shunichi

For over 50 years, Tahara Shunichi sharpens and assembles hand-forged knives by Sakai artisans, in the Osaka metropolitan area, a historic city of cutlery. Master of traditional craftsmanship recognized by the Japanese government and Osaka Prefecture, his sensitivity and unique know-how guide him in the design of tools of exceptional quality. Secluded in his small workshop filled with machines, some of which he designed himself, Mr. Tahara single-handedly sharpens a very varied range of knives intended for all types of use: the single-bevel yanagiba for cutting slices of sashimi without crushing the flesh, the deba for lifting fish fillets, the nakiri with its wide blade for slicing and removing food, the versatile gyuto or the petty, reminiscent of the European paring knife.