Description
Blade: 9″ high carbon san-mai; 900 layer random exterior with a 15n20 high carbon core/edge
Handle: Stabilized curly maple, stainless steel, micarta
“Gyu-to” is Japanese for “meat” (or “beef”) “sword.” The gyuto has been adapted for more general use by many chefs, as it is a shape that offers reach, dexterity, and versatility. Paired here with a lyrical handle shape, this knife is made for every-day use.