Hammer Finished Chef's Knife - Gyuto, Traditional - 9 1/2 (240mm)
Product Description for Hammer Finished Chef's Knife - Gyuto, Traditional - 9 1/2 (240mm)
Maker: Yoshikane (click to see more by this maker)
Item num: 85676
Blade length: 9.50 in.
Total length: 15.50 in.
Blade width: 1.95 in.
Blade thickness: 0.19 in.
Item weight: 6.72 oz.
Shipment weight: 12.5 oz.
Blade: San mai blade forged from SKD stainless steel surrounded by soft SUS-405 stainless steel, Hrc 64
Handle: Ho wood with buffalo horn ferrule
Description: The gyuto is modeled after the French pattern chef's knife. Longer and slimmer than the santoku, it is suited to preparation of meat and may be used as a general purpose chef's knife. The long blade is needed for the sawing motion required to cut meat and the slim profile keeps the weight low and the balance right.
The blade is forged using the san mai technique - a hard steel forms the cutting edge and is sandwiched between softer layers of steel. This results in a strong knife with very long edge holding. The core steel is rust resistant SKD die steel, originally designed for cutting metal. It was heat treated to Hrc 64 (very hard!) This is clad with soft SUS-405 stainless steel.
The maker, Mr. Tsuneo Yoshida, is proud of the hand hammered surface and distal taper. The distal taper results in a perfect balance. The hand hammered surface reduces the likelihood of food sticking to the side of the knife while chopping.
The right-handed 'D' shape handle fits comfortably and securely in the hand and is best used by a right-handed user. It is formed from ho wood, the traditional wood for Japanese handles. This wood, which is a relative of magnolia, holds up extremely well in the harsh environment of the kitchen. A buffalo horn ferrule adds nice contrast. Each knife is sent in a nice gift box.
Availability: Backordered - usually ships in 1-2 weeks