The Japanese equivalent of the western chef's knife, the Gyuto is the most versatile knife in the kitchen. The blade tends to be thinner than forged western knives and holds a sharper edge that gently slices through food rather than splitting. Designed to slice, dice and mince meat, fish, vegetables and fruit with a push and pull through action or by rocking the blade. The most popular style of knife amongst professionals as well as home cooks and the best knife to start your collection.
The Yoshihiro Warikomi Gold Gyuto is a beautiful combination of Japanese VG10 steel with a carbon layer for strength and easier sharpening and finished in a polished oak handle.
VG10 Steel core with extra carbon layer
210mm Blade (8.25in.)
Made in Japan
Unit of measure
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