Description
The gyuto is the knife that does ninety percent of the work in most kitchens, and the 210 is the length most home cooks settle on after trying everything else. The blade is forged from high-carbon stainless style steel hardened to HRC 58-62 typical, ground thin behind the edge so it falls through onions rather than wedging them apart.
Every blade is finished by hand in our Edge Lab: flattened, sharpened on progressively finer water stones and stropped, then checked for straightness before it is sheathed. The charcoal pakkawood handle is sealed against kitchen moisture and shaped for a comfortable pinch grip. Hand wash, dry, and it will hold its edge for months of daily cooking.
