This 210 mm gyuto sits in the compact size range of the family, suited to kitchens where board and counter space are limited. Its curved profile allows both rocking cuts and push cuts on vegetables, meat and fish. The double bevel makes it usable by right-handed and left-handed cooks alike. Its stainless Ginsan blade suits everyday kitchen work.
The name gyuto means "beef sword". This chef's knife grew out of Western culinary influence in Japan during the Meiji era and remains versatile despite its name. The handle is made of ebony, a dark and dense wood. At 210 mm, the blade takes up less space than a 240 mm, the standard professional size, while keeping the full gyuto profile. In a push cut, the blade is lifted between cuts and kept straight at the board to protect the edge.
Ginsan (Silver Steel) is a stainless steel with a chromium content above 13%. It resists corrosion under normal conditions and does not develop a patina. On a whetstone, it responds in a few passes and takes a very fine edge for a stainless steel. Its behavior on stones is closer to that of carbon steels, with simpler daily upkeep. In return, the maximum hardness it can reach is generally lower than that of the best carbon steels.
Care
Rinse and dry the blade after use. Do not put it in the dishwasher and do not apply camellia oil. Regular sharpening on a water stone keeps the edge in shape.
