Origin Osaka, Japan
Dishwasher Incompatible
Usage The Gyuto, made of blue Damascus steel, is ideal for slicing, mincing, and cutting meat, poultry, fish, or vegetables with precision. Its versatile blade allows for smooth, controlled movements, ensuring clean, even cuts. Suitable for both Japanese and Western cuisine, it is an essential tool for chefs and food enthusiasts.

Gyuto

Gyuto Damascus chef's knife 240 mm

Gyuto Damascus chef's knife 240 mm
759,40 €
759,40 €

Ref. 515

Japanese Gyuto with a 240 mm blue Damascus steel chef's blade, versatile and precise, ideal for slicing, mincing and cutting meat, poultry or vegetables, combining artisanal tradition and European maneuverability.

Low stock

Description

The Gyuto, literally "ox knife," is the Japanese chef's knife, originally designed for cutting meat but now an indispensable multipurpose tool in the kitchen. Its tall, pointed blade allows for precision work, while the heel is ideal for slicing or carving poultry, fish, or vegetables. Its balance and shape make it a comfortable knife for all preparations, from simple slicing to the most technical gestures.

This model is forged from blue Damascus steel, an ancient forging technique that superimposes several layers of steel, reinforcing the blade's strength and giving it beautiful wave patterns. With an HRC hardness of 64-65, the blade guarantees clean and precise cuts without tearing the flesh. The polished "Migaki" steel finish brings elegance and refinement. The octagonal handle and ferrule made of Asian buffalo horn offer a stable, comfortable, and balanced 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
  • Blue Damascus steel
DIMENSIONS

Blade length: 240 mm

View full details
Origin Osaka, Japan
Dishwasher Incompatible
Usage The Gyuto, made of blue Damascus steel, is ideal for slicing, mincing, and cutting meat, poultry, fish, or vegetables with precision. Its versatile blade allows for smooth, controlled movements, ensuring clean, even cuts. Suitable for both Japanese and Western cuisine, it is an essential tool for chefs and food enthusiasts.
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.