Gyuto knife – Gyuto (Japanese: 牛刀) – its name means “cattle knife”.
In Japan it is used for cutting meat and chicken, but around the world it is considered a “dog” knife and is used for almost everything, including vegetables.
The Japanese design for the Western chef’s knife, the Gyuto is the most popular knife among chefs and cooking enthusiasts due to being a general knife suitable for slicing meat, vegetables, fish, etc.
Yasuki Shirogami carbon steel Gyuto style blade 18 cm, 11 folds from Kia
Kiya Gyuto 18 cm – 11 Layers
Blade length 18 cm, steel type Carbon Blade Steel / Takefu Special Steel
Total length 33 cm Handle material Laminated Black Reinforced Wood / Walnut
(HRC) Rockwell scale 60-62
“Why do I need the Giotto knife?” to the full article.
When proper maintenance of each knife is taken care of, the knife is preserved and allows its use for many years