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Gyuto-style chef's knife, 20 cm blade. The Gyuto is the Japanese equivalent of the chef's knife, easy to handle and balanced for an ideal grip, capable of cutting everything except bones and frozen foods.
Japanese precision, Western robustness.
The best of both worlds.
100% handmade
Ultra-sharp 440C Japanese steel
Full silk
Black pakkawood handle
HRC hardness: 60 +/-1
Weight: 198g
Perfectly balanced
Stainless
Bamboo saya (sheath) included with each knife
Lifetime warranty
Beyond the aesthetic appeal, the hammering of the “Tsuchime” (槌目) blade creates small air pockets between the blade and the slices of food.
This ancient Japanese method prevents food from sticking to the blade for a pleasant and quick cutting experience.
Its blade profile - a hybrid between an Asian and Western knife - facilitates precise and rapid cutting.
The Gyuto will allow you to slice and mince without ever crushing even the most delicate ingredients, so that they retain all their flavor.
The KOTAI Gyuto is forged from 440C steel, a superior quality steel that combines high carbon content for edge hardness and longevity with the optimal amount of chromium to prevent oxidation.
The full hidden tang – a single piece of steel running from the tip of the blade to the end of the handle – gives the Gyuto ideal balance and exceptional durability.
Composition: 440C steel blade, black pakkawood handle, bamboo box, bamboo saya
Care instructions: Do not use on hard surfaces (metal, ceramic, marble). Use wooden or plastic cutting boards. Do not cut bones or frozen food. Hand wash and dry promptly after each use. Do not clean in the dishwasher or leave in a damp sink.