Gyuto 20 cm
The Japanese knife that does eighty percent of the work.
€129
- Dispatched within 2 working days, delivered in 10 to 25 days.
- 14 day returns, no reason needed.
- 2 year legal guarantee of conformity.
- Blade
- Hammered damascus
- Weight
- 220 g
- Origin
- Forged in China
Description
What it does
The gyuto is the knife that stays on the board. It slices onion, breaks down chicken, cuts leeks on the bias and splits squash without a change of tool. It is the most versatile blade in a kitchen.
Its gently curved belly allows the rocking motion, its fine tip works around joints. The hammered finish leaves small air pockets that help slices come away from the blade.
One single range
Every knife we sell comes from the same series: forged damascus steel blade, hammered finish, metal bolster, dark red wooden handle. From one shape to the next only the blade changes. They read as a family side by side on a magnetic strip as in the set.
What it asks of you
A damascus blade is washed by hand in warm water and dried straight away. No dishwasher, no bone, no glass board. A pass on a stone now and then, and the edge holds.
Specifications
| Overall length | 34.5 cm |
|---|---|
| Blade length | about 20 cm |
| Weight | 220 g |
| Blade | Forged damascus steel, hammered finish |
| Handle | Dark red wood, metal bolster |
| Origin | Forged in China |
In the box
- The knife on its own, no case or sheath
Delivery and returns
The knives ship from the workshop that makes them. The stated delay is the real one, not an optimistic average.
Net price. VAT not applicable. Shipping calculated at checkout.
Frequently asked
Gyuto or western chef knife, what is the difference?
The gyuto is the Japanese cousin of the chef knife: thinner blade, flatter towards the heel, finer tip. It cuts more cleanly and asks for a cleaner movement.
What exactly is the blade steel?
The maker states forged damascus steel, without naming the core grade or the hardness. We will not publish a figure we have not checked: they will be added here once a sample has been tested.
Are your knives made in Japan?
No. They are forged in China. The shape and style are Japanese, the manufacturing is not, and we say so wherever the question comes up.
Can it go in the dishwasher?
No. Heat, alkaline salts and knocks against cutlery chip the edge and damage the wooden handle. Warm water and a cloth.