Ittosai Kotetsu Swedish Steel Gyuto 240mm (9.4")

• Style: Gyuto (Chef Knife)
• Length: 240mm (9.4")
• Weight: 5.4 oz (153g)
• Blade Steel Type: Swedish Steel
• Handle Material: Octagonal Olive Wood
• HRC: 60
• Bevel Angle Ratio: 50/50
• Cover: Not included

Swedish steel stands alongside Yasugi steel as one of the top materials in the world. The reason Swedish steel is considered one of the finest globally is due to its high-quality iron ore and a manufacturing process that minimizes impurities.

Taper

Ittosai Kotetsu knives feature an exceptional taper that guarantees superior sharpness. This meticulous design ensures a precise cutting edge, providing unparalleled cutting performance for all your culinary needs.

Heat Treatment

When it comes to heat treatment, Ittosai Kotetsu doesn't just aim for the ideal temperature range for hardening and tempering. Instead, they focus on the precise method of achieving it. This meticulous process results in a unique balance of sharpness and ease of sharpening that you won't find in other knives.

Balance of Sharpness and Ease of Sharpening

Typically, hard knives offer great cutting ability but are difficult to sharpen, while softer knives are easy to sharpen but lose their edge quickly. These Ittosai kotetsu knives strike the perfect balance between these two qualities, providing both exceptional sharpness and ease of sharpening. This ensures that your knife performs at its best, every time you use it.

Founded in 1917 by the previous generation's Kusutaro Takahashi, Ittosai Kotetsu was named after "Kotetsu," a renowned swordsmith of the Edo period, and "Ittousai," the founder of the flourishing Ittoryu swordsmanship of the Edo period. Ittosai Kotetsu continues this tradition of excellence, focusing on the delicate balance between achieving peak sharpness and maintaining ease of sharpening in their knives. Each knife is a testament to the brand's dedication to quality, embodying over a century of Japanese craftsmanship and innovation. The Ittosai Kotetsu signature engraved on each knife is a seal of quality and an ode to a legacy that blends the art of traditional sword-making with modern culinary needs.

Gyuto (literally “cow sword”) is the Japanese interpretation of the Western chef’s knife. Despite its name, it is a true all‑purpose knife, comparable in versatility to a santoku and suitable for meat, vegetables, and fish. Many cooks consider a gyuto or chef’s knife the single essential knife in the kitchen. Compared to German‑style chef’s knives, gyutos typically have a flatter edge profile and a thinner blade, which favors precise push‑cutting over rock‑chopping. Because they are thinner at the edge and spine, they cut more efficiently, but care should be taken not to torque the blade while cutting to minimize the risk of chipping.