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Among the knives in the same series, this model stands out with its sleek and refined blade shape. The blade features a subtle wave pattern, giving it an elegant and understated appearance. The minimalist handle design fits comfortably in the hand, reducing strain during extended use.
Recommended for anyone seeking a knife that performs effortlessly with meat, fish, or vegetables, as well as for those looking for a rust-resistant and easy-to-use option—even for beginners. This is a trusted, made-in-Japan knife that delivers long-lasting sharpness and quality, valued by both professional chefs and home cooks alike.
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.
| Style : | Gyuto (Chef Knife) |
|---|---|
| Steel Type : | SG2 |
| Steel Name: | SG2 |
| Material Characteristics: | This is the stainless steel with the best sharpness and edge retention. |
| Material Advantages: | Among stainless steels, it is highly resistant to rust and offers excellent sharpness. In addition, its sharpness lasts the longest in this category. |
| Material Disadvantages: | Because the steel itself is hard, it delivers excellent sharpness, but takes more time to sharpen. |
| Blade : | Double edge |
| Sharpness Rating: | 7 |
| Sharpness Advantage: | Powdered high-speed steel can be honed to a very sharp edge, providing excellent cutting performance. |
| Blade Length : | 8.2" (210mm) 9.5" (240mm) |
| Handle Material : | Stainless |
| Bolster Material : | Stainless |
| Other Features: | The blade and handle are seamlessly integrated, making it a hygienic design. |