Origin Osaka, Japan
Dishwasher Incompatible
Usage Versatile, the Gyuto can be used for slicing vegetables as well as meat and poultry. Its fine tip allows for precision work (boning, chiseling, scoring), while its wide, stable blade is suitable for more precise cuts. It's an everyday essential, equally useful in a home kitchen or a professional kitchen.

Gyuto

Gyuto chef's knife, raw forged, 210 mm

Gyuto chef's knife, raw forged, 210 mm
293,50 €
293,50 €

Ref. 528

Shiro Nigo white steel Japanese gyuto: the ultimate versatile chef's knife, sharp and elegant.

In stock

Description

The Gyuto is the Japanese equivalent of a Western chef's knife. Its name literally means "ox knife," as it was originally used for cutting meat. Today, it has become an essential tool in both Japanese and Western cuisine, thanks to its versatility.

Its tall, pointed blade combines precision and power: the tip allows for delicate and meticulous work, while the heel is ideal for slicing vegetables, meat, or poultry. It is a double-beveled knife, meaning it is sharpened on both sides, like European knives. This feature makes it easy to handle while still benefiting from the quality of Japanese forging.

Forged by Tahara Shunichi in Osaka, this Gyuto is made from Shiro Nigo white steel, a harder and more delicate carbon steel than Shiro Sango. It offers an extremely sharp blade with a remarkably fine edge, ideal for precise and clean cutting without crushing the flesh. With a hardness of HRC 64-65, its cutting performance is exceptional. Its raw forge finish gives it an authentic character, reinforced by an octagonal wooden handle and an Asian buffalo horn ferrule.

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: 210 mm

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Origin Osaka, Japan
Dishwasher Incompatible
Usage Versatile, the Gyuto can be used for slicing vegetables as well as meat and poultry. Its fine tip allows for precision work (boning, chiseling, scoring), while its wide, stable blade is suitable for more precise cuts. It's an everyday essential, equally useful in a home kitchen or a professional kitchen.
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.