At 240 mm, this gyuto is the standard professional format. Its name, "beef sword", points back to the Meiji era and the arrival of Western cuisine in Japan. It cuts vegetables, meat and fish alike. The curved profile allows both a rocking motion and a straight push cut. The double bevel (ryoba) suits right-handed and left-handed users. Keeping the blade straight at the board protects the edge.
At this length, the blade slices roasts, leeks, melons and large cuts of meat in a single pass, provided there is clear counter space. The handle is ebony, a dark, dense, tight-grained wood. It is fitted to a Shirogami #1 blade made for everyday kitchen cutting. The long format suits large pieces better than small, detailed tasks.
Shirogami #1 (White Steel #1) is a non-stainless carbon steel made by Hitachi (Proterial), with 1.25 to 1.35% carbon and no chromium or tungsten. On this gyuto, it takes a very acute edge and holds it, at the cost of more passes on the stone than a softer steel. Quality whetstones are recommended. The steel reacts to moisture and acids: a patina forms quickly on the blade, which is normal and expected.
Care
Wipe the blade immediately after each use. The gray patina that develops over time is normal. Apply a little camellia oil for storage, and never put the knife in the dishwasher.