Sakai Takayuki Grand Chef - Gyuto (Chefs) 210mm/240mm/270mm
Gyuto: (literally beef-sword). The chefs knife for professional Western cuisine. For vegetables, it is used to chop or thrurst cut like a nakiri near the heel, to rock-chop stiffer produce in the belly, and to make fine cuts at the tip. For meat, it is used to saw back and forth for large cuts, to pull cut for softer meats and for a better surface finish, and to push cut for more sinewy meat. There is usually a slope from heel to tip which causes the wrist to point down and shoulder to raise up to make cuts. General size is 210 mm to 270 mm.
Knife Type: Chef's Knife
Steel Type: Uddeholm Swedish stain-resistant steel
Blade Type: Double edged blade
Blade Length: 210mm, 240mm, 270mm
Hardness: HRC 60
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry. NO DISHWASHER
- Use a sharpening stone to maintain the sharpness of the blade.