Gyuto knife

Makoto series/Double-edged/Gyuto knife
The width is a little slimmer than the Santoku knife. It seems that there are many people overseas who cook with a single gyuto. Not only for home use, but also called a chef's knife, it is a favorite of professional chefs. It is a knife made for cutting chunks of beef, and compared to santoku knives, it has many sizes, from short to long, and is suitable for large vegetables, meat, and fish. Like the Santoku knife, it is not suitable for cutting fish.
*Blade length in the photo;240mm
 
■ Length (blade length); 150mm~330mm
■ Types of steel: White 2 steel, White 1 steel, Blue 2 steel, Blue 1 steel, Ginsan steel (Yasugi steel), V gold No. 10 (Takefu special steel)
■ Type of handle: rosewood octagonal muzzle plywood (standard), magnolia octagonal muzzle buffalo (-1,500circle)
■ Finishing: Superb Kasumi grinding finish, gusset mirror surface processing, mineral shaving processing, small blade attachment
*Fine adjustments for thickness, width, and shape are provided free of charge. (Additional charges apply for major changes)
Name engraving (free) For details such as the time required for name engraving, please contacthere
 
*About custom orders
We can also make sizes that are not available.
For more information on bespokehere
We also accept the following processing (charges apply)
・Mirror finish (for kitchen knife price)2premium)
・Honba (+)2,500Yen~)
・ With ebony pattern (+10,500Yen~)