SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Stainless Steel
Blade Material: VG10
Blade Finish: Kurouchi Tsuchime (San-Mai)
Blade Hardness: 60HRC (+/-1)
Bevel: Double
Handle: Rosewood, Nickel, G10 and White Gem
Blade Length: 200mm
Heel Height: 52mm
Spine Thickness: 2.75mm
Weight: 201g
Forged by our friend Kuya Mokit in Indonesia, this piece comes from a young blacksmith who’s always pushing his craft and leveling up with every batch. He loves experimenting with different steels, finishes, and styles, and he has a real talent for pairing clean grinds with eye-catching handles that feel great in the hand.
If you’re looking for a functional piece of art, his work hits the mark. Every knife he makes is fully handmade, one of a kind, and built to perform — and impress.
Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.
While often similar in shape when compared to Western chef knives, Japanese Gyuto’s have a reputation for being lighter and thinner.
