Gyuto

The gyuto is the all round chef's knife. Literally the name means cow-sword, but this is the one to go to for all manner of kitchen tasks. Pick the length according to the size of your hands and the volume of your ingredients - 210mm is the standard, 240mm for big hands or kilos of onions, and the 180mm is more modest.

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  1. Gyuto knife, SLD steel, Blasted Kurouchi and Damascus finish - Hatsukokoro
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  2. Gyuto knife, VG10 Stainless Steel, Tsuchime finish, Hayabusa range - Hatsukokoro
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  3. Gyuto knife, SG2 powder steel, Kurouchi and Tsuchime finish, Turquoise handle - Nigara
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