Kameyama has sold over 260,000 of these knives in Japan. The blade of this Gyuto is perforated to aid in the clean separation of food from the blade.

Specifications

• Style: Gyuto
• Length: 205mm (8.1″)
• Weight: 6.4 oz
• Special Feature: Perforated
• Blade Steel Type: Molybdenum
• HRC: 58
• Bevel Angle Ratio: 50/50
• Cover: Not included
• Made in Japan

Gyuto (Chef’s Knife)

The Gyuto is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same as a santoku, and can be used as a general-purpose knife for any task. Many consider a gyuto or chef’s knife the one essential knife for any kitchen with all other knives being secondary. Compared to a German-style chef’s knife, a gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tend to be thinner at the edge and the spine than most European chef’s knives and as a result, have less lateral toughness and care should be taken not to torque the blade while cutting to minimize the risk of chipping.