The most essential knife for the kitchen which no chef can be without.

The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen. 

Gyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.

The Sakai Takayuki Damascus Ginsan collection have a beautiful 63 layer folded finish which stands out above all knives. These handmade knives by master Blacksmith Mr Yamatsuka are the best within the collection and hold a good weight in the blade which has been sharpened by the legend Master Mr Hirotsus who finishes and polishes the knives. The knife collection has a Mahogany Wa handle with a Buffalo horn handle. The steel is the top none corrosive steel available Ginsan Silver 3 which is considered highly by knife makers world wide.