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JKC High Carbon Gyuto (Available in 4 Sizes)

The Japanese adaptation of the classic French chef's knife. This slimmer blade is called Gyuto – meaning cow sword and is designed to make light work of slicing, dicing and filleting raw meat and fish. The reduced surface area means there is less space for these types of foods to stick to.

If you require the knife to cut more raw / cooked flesh (meat or fish) than vegetables and want to double it up for occasional carving or only use / prefer a classic western style shape, then the Gyuto is more suitable.  

Stunningly beautiful, scalpel sharp and easy to resharpen, these knives are stainless and very easy to maintain.

The ergonomic traditional handles are composed of Ebony black Pakkawood, a laminated hard wood with silicon injection, which is reserved for only the finest knives and secured to the tang by three steel rivets for ultimate durability.

SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.


Blade Length: 180mm/210mm/240mm/270mm

Total Length:  295mm/340mm/370mm/410mm

Thickness: 1mm/1.5mm/2mm/2mm  

Total Weight: 153g/169g/200g/240g

Core steel: High Carbon Steel

Laminate steel: Nihonkou (Not Stain-Resistant)

Rockwell:  60-62

Layers: 1

Handle: Pakka wood with silicon injection

Country of Origin: Japan

Price: £99.00
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