This is our modified classic Gyuto, the Japanese version of the Western chef's knife. Employing full tang construction but slightly thinner then the classic 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 this thin and sharper edge as well as making extremely fine cuts due to the tip of the knife being thinner as well.
The AEB-L stainless steel blade is a workhorse in the kitchen and can stand up to the most demanding jobs. AEB-L has great edge retention, durability, and toughness and since the grain structure of the steel is so small, it is also very easy to sharpen. Find out more info about AEB-L on our FAQ page.
All of our handles are custom made and utilize the finest durable materials such as carbon fiber, micarta, stabilized wood, G10, as well as various metals and alloys. We take great pride in offering a culmination of the best components in the industry and creating a handle that is original and unique. If you would like to find out more about the materials we use for our handles please check out our FAQ page.