Here is our twist on the classic Gyuto, the Japanese version of a Western chef's knife. Employing full tang construction but slightly thinner (.085") than the traditional Western chef's knife, it is a perfect multipurpose knife for slicing vegetables and proteins as well as using the heal for chopping or push cutting. Featuring excellent geometry, full distal taper, and convex bevel for outstanding performance and food release. When using push and pull cuts, the Gyuto is perfect for use on a variety of proteins because of its thin and sharper edge.
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