Koutetsu knives take their name from Japan’s first ironclad ship. They are manufactured by Takayuki Shibata and Takumi Ikeda, each doing what he’s best at: Ikeda as the forger and Shibata as the grinder and sharpener, something he is famous for around the world.
These knives are forged by SG-2 powder steel (R2) and they are some of the thinner, lighter, sharpest knives in the Japanese knives world. Their special profile with the K-tip makes them distinctive and resembling the destroyer vessel they got their name from.
Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is the most common size used both by professional and home cooks.
|Brand / Blacksmith:||Koutetsu|
|Knife type:||Gyuto 210mm|
|Blade Length / Total length (mm):||208/355|
|Forging method:||San Mai|
|Handle type / Material / Ferrule:||Octagonal / Rosewood / Black Pakka|
|Spine Thickness at heel / tip (mm):||1,7/0,3|
|Blade height at heel (mm):||46|