The Gyuto is an all-purpose Japanese chef's knife for slicing meat, mincing herbs and dicing onions. Its AUS-10 steel core, clad in two layers of stainless steel and hardened to HRC 58-60, holds an edge for months, and the long curved edge suits rocking cuts while the pointed tip handles precision work. The hand-forged Kurouchi finish helps food release and resists rust, and the ebony and rosewood Wa handle keeps it light and balanced. It sits above soft German-style chef's knives on edge retention and sharpness, but the hard, thin blade asks for more careful handling and hand washing. Owners rate it highly, 5 out of 5 from 38 ratings.
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Owners rate it 5 out of 5 across 38 ratings, praising its sharpness, balance and looks. Most say it has become their main knife for everyday prep.
The Gyuto is an all-purpose chef's knife for slicing meat, mincing herbs and dicing onions. It has a sharp pointed tip for precision work and a long curved edge for rocking cuts.
The blade has a Japanese AUS-10 steel core with two layers of protective stainless steel, a San-Mai construction. It is rated HRC 58-60 and stays sharp for months. The blade is hand-forged with a Kurouchi blacksmith's finish. Food releases instead of sticking, and the dark forged texture protects against rust.
The Wa handle is made of ebony and rosewood. It is light, well balanced and comfortable to hold.
