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 sirloins and fillets.
There are 3 layers to the blade of the SN series the core is Aogami blue #2 the cladding is made with stainless steel. It has a Rockwell hardness of 61-63 HRC and has an unpolished fish to the blade called a Nashiji finish. The knife is a cross bread off sorts and has a very hard strong core but can be sharpened easily due to the stainless steel but not like a fully carbon knife.
The handles are made from walnut wood and are longer than most Japanese knife handles which is great for larger hands and grips. The handles are very light giving overall knife a slightly front heavy feel which I prefer which buying a knife. Overall this is perfect for anyone wanting to buy there first handmade Japanese knife and you are buying from someone who cares and puts back into the local community.