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Gyuto chef's knife | 21cm | HSS/stainless steel

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Product Description

Ikenami Hamono HSS/stainless steel gyuto specifications

Gyuto chef's knife.
Traditional Japanese sharpness with the convenience of stainless steel. Sandalwood handle.
Hand-forged on Tanegashima Island .

What does 'gyuto' mean? The chinese characters separately read 'cow' and 'blade' but it would be strange to think of it as a cow blade.

In practise the gyuto chef's knife is an all-purpose tool, likened to a French chef's knife. The name was coined for the knife style introduced from Europe at a time when meat-eating was uncommon in Japan. The 'gyu' in gyuto represents meat generally, but this is a knife for meat, fish and vegetables. And fruit. Big fruit.

These days thinness seems to be a sought-after quality in a gyuto, and if so then our Shin-gata ('new form') gyuto represents something of a sweet spot. Whereas our fine wa-gyuto spine measures between 3.5 and 4 millimeters at the handle, this blade offers equal sharpness and edge retention but is just 2 millimeters thin. (Overall weight is comparable between the two styles.)

The non-forged shin-gata blade features an outer layer of stainless steel. Here you have a knife with the cutting feel of a traditional Japanese blade (thanks to its high-speed steel edge) but without the same maintenance concerns. There is something good for the spirit about cleaning and wiping your knife dry after every use, but if you're extraordinarily busy (or a bit forgetful) this may be the knife for you.



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