Sakai Takayuki Ginsan Gyuto 240mm (9.4") Gojyunoto

• Style: Gyuto (Chef Knife)
• Length: 240mm (9.4")
• Weight: 7.3 oz (207g)
• Thickness at Heel: 2.74mm
• Blade Steel Type: Ginsan (Silver 3) Stainless Steel
• Handle Material: Ebony (Kokutan) wood and Buffalo horn ferrule
• HRC: 61
• Bevel Angle Ratio:
• Cover: Not included

The Gyuto (lit. Cow Sword) is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same as a santoku, and can be used as a general-purpose knife for any task. Many consider a gyuto or chef's knife the one essential knife for any kitchen with all other knives being secondary. Compared to a German-style chef's knife, a gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tends to be thinner at the edge and the spine than most European chef's knives and as a result, has less lateral toughness and should be taken not to torque the blade while cutting to minimize the risk of chipping.