Hado Kirisame White #1 Gyuto 210mm (8.2")

• Style: Gyuto Chef Knife
• Length: 210mm (8.2")
• Blade Steel Type: White #1 Steel, Soft Stainless -Clad
• Handle Material: Urushi Lacquered Oak
• HRC: 63 - 64
• Bevel Angle Ratio: 50/50
• Cover: Not included
• High-carbon steel knives can still rust if not maintained properly. Use the Rust Remover to clean oxidized blades.

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 would 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 tend to be thinner at the edge as well as the spine than most European chef's knives and as a result, have less lateral toughness and care should be taken not to torque the blade while cutting to minimize the risk of chipping.