210 mm Gyuto Chef's Knife - Tsubame Collection

Gyuto chef's knife, 21 cm blade. The Gyuto (牛刀) is the Japanese equivalent of a chef's knife, agile and well-balanced for a comfortable grip, capable of cutting everything except bones and frozen foods. Japanese precision, Western robustness. The best of both worlds. Features: * Made in Tsubame, Japan * Razor-sharp 1K6 stainless steel * Rust-resistant * Hammered blade * Full tang * Black pakkawood handle * HRC hardness: 59 +/-1 * Weight: 198g * Perfectly balanced for comfort * Individually gift-boxed * Lifetime warranty Product Description: With a relatively flatter blade profile than a German knife, the Gyuto features a slightly curved blade that allows for a rocking motion for effortless chopping and mincing, while the lowered tip facilitates precision work. Its long blade (210 mm cutting edge) is designed to combine practicality and versatility. Beyond the aesthetic appeal, the hammering of the “Tsuchime” (槌目) blade creates small air pockets between the blade and the slices of food. This ancestral Japanese method prevents food from sticking to the blade for pleasant and quick cutting. The blade is forged from 1K6 steel, a premium Japanese steel that combines high carbon content for hardness and long edge life with the optimal amount of chromium to prevent oxidation. The hidden full tang – a single piece of steel running from the tip of the blade to the end of the handle – gives the knives in the Tsubame collection ideal balance and exceptional durability. Tsubame Collection: Handcrafted and sharpened in Tsubame, a Japanese city located in Niigata Prefecture, KOTAI Tsubame knives embody the prestige, artistry, and spirit of the region, imbuing each blade with a unique artisanal heritage. These robust knives – featuring a full tang and sloping bolster – are specially designed to meet the needs of the most demanding chefs.