The Gyuto is the standard chef knife among Japanese cutlery. Contrary to its American version, the Gyuto doesn't have a bolster at the junction of handle and blade. It also sports a thinner, harder blade large enough to do most of the kitchen work, making it a perfect tool for the seasoned cook.
Coming from Aoki Hamano Co. Ltd workshop in the city of Sakai, in Osaka, Japan, where they have over 600 years of blacksmith expertise, and still use the same technique.
The city of Seki (Sakai), Japan, is known for being the Japanese capital of swords and cutlery for over 600 years. The city contains the accumulated knowledge of generations of blacksmiths who perfected the art and science of samurai swords. Today, the master craftsmen (some octogenarians) still apply and pass on their expertise even though the warlords have now long been replaced by culinary chefs as main customers. Sakai Takayuki Aoki Hamono Seisakusho is one of the most famous and renowned manufacturers of Seki, which hires several generations of blacksmiths and apprentices. The company offers a large variety of kitchen knives, for both professional chefs and home cook. We have made our selection by keeping in mind that we want to offer you good value for your money as well as the best knives for your needs. Indeed, some of these knives sells for a few thousands of dollars. If you work in a food related trade (sushi chef, butcher, fishmonger, etc..) and you are looking for a special Japanese knife shape, please feel free to contact us. Since we import these knives directly from where they are created, we will be happy to place a special order for you.
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