Namiukashi Honyaki Gyuto Kiritsuke (Chef Knife) Knife White carabon steel

Gyuto (Chef Knife)

The Guyto is the most common western knife used throughout the world. It can be used to cut meat (boneless), fish (boneless) and vegetable. It is also known as a “French Knife”, “Chef Knife” “Bannou Bocho” as is used as a replacement for a Mitsutoku Bocho.

White 3 Steel

White Steel is the next highest steel material after Blue Steel and has good edge retention, and is easy to sharpen. At Jikko White Steel is our number 1 recommendation to chefs. For those uncertain which steel type is best, we think you should buy white steel as you should not have any problems.