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.
Handmade, this knife is forged from very hard R2 powder steel with a textured, highly polished finish. As with most Masakage knives, the heel of the blade is rounded to allow a comfortable use of the pinch grip.
Its octagonal handle is made of massive rosewood and black water buffalo horn.
The line has been named after its young master blacksmith Yu Kurosaki, who works in Takefu Village.
Be the first to ask a question about this.