Gyuto knife

Hime 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(Makoto series)
 
■ length (blade length);150mm, 180mm
■ Types of steel: Shironi steel and Ginsan steel
■ Types of handle: rosewood octagonal muzzle plywood (standard), magnolia octagonal muzzle buffalo (-1,500 yen)
■ Finishing: Superb Kasumi grinding finish, gusset mirror surface processing, mining processing, small blade attachment
*Fine adjustments for thickness, width, and shape are provided free of charge.
(Additional charges apply for major changes)
*Longer sizes and other steels are in the Makoto series.
Name engraving (free) For details such as time required for name engravinghere
 
*Regarding special orders, we can also make sizes that are not available in the options.
For more information on bespokehere
We also accept the following processing (charges apply)
・Mirror finish (20% more than the knife price)
・Honbazuke (+2,500 yen~)
・Ebony pattern water buffalo muzzle (+13,500 yen~)