This beautiful Gyuto chef’s knife is the perfect all rounder and is the Japanese equivalent of the French chef's knife. It can be used for meat, fish and vegetables.
Please note that these blades are absolutely handmade and no two blades are the same. Each knife will likely have small imperfections such as hammer marks, scratches and different handles etc. We call this character!
It comes with a matching wood sayar which has been hand made to fit the specific knife.
Made from Russian Leaf Spring (5160) – High Carbon Steel. Forged using traditional methods (22 steps to forge each knife).
Rosewood and ebony ergonomically designed handle.
No box. The knife will be securely packed for shipping.
Hand forged in Vietnam by Dao Vua. Dao Vua are a multi-generation (since 1288) Vietnamese blacksmith family named Nhat. Based in Hanoi, a handful of blade smiths hand-forge simple, but beautiful knives of various styles. These knives are building a reputation around the world due to the traditional methods used to forge the knives and the excellent quality of the blades themselves.
As each knife is individually hand forged, specifications are approximate.
|Blade length||21.5 cm|
|Total length||35.0 cm|
|Blade Height||5.5 cm|
About Gyuto Knives
The Gyuto (牛刀) in all-rounder and is the Japanese equivalent of the classic French chef’s knife. It can be used for meat, vegetables and fish. The name Gyuto literally means “beef-sword”, as it was originally designed for cutting chunks of meat.
When preparing vegetables, it is used by chopping or thrust-cutting near the heel of the knife. It is also used to rock-chop stiffer produce and to make fine cuts at the tip of the knife. It is used for many different cuts of meat. For larger cuts it is used to saw back and forth, to pull-cut softer meats, and push-cut more muscular cuts of meat. The pointed tip makes it useful for detailed work.
Care and Use Instructions
- Suitable for use on vegetables, but can be used on fish and meats also.
- Do not use on frozen foods or bones.
- Only use natural wood or plastic cutting boards. Never use stone, glass or other rigid cutting surfaces.
- Hand wash with warm soapy water, rinse clean and dry after each use.
- Always apply a small amount of oil after each use. We recommend Tsubaki oil (Japanese Camellia Oil) which has been used for centuries by Japanese knife makers to protect all types of steel.
- Avoid prolonged immersion in liquids (water, solvents, etc).
- Do not clean in the dishwasher.
- Sharpen using a whetstone or a quality knife sharpener.
- As this knife is a Japanese style, the blade has been sharpened at a 15 degree angle. This means the edge is sharper and will cut with more precision than a western style 20 degree bevel.
- Store your knife in a dry place (out of the sayar / sheath).
- As a minimum, wipe the blade with oil, 3 to 4 times a year to stop rust forming (more often if near water).