Matsu AO Kasutamu Gyuto 210mm

SPECIFICATIONS

Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Custom Epoxy Handle
Blade Length: 210mm
Heel Height: 45mm
Spine Thickness: 2.70mm
Weight: 163g

Made in Shimabara city, Nagasaki Prefecture, Japan by an independent blacksmith Junichi-San who does every step of the knife making himself. Being a 3rd generation blacksmith he cumulates 84 years of knife making history. Combined with a stunning custom-made handle assembled at Kakushin's knife shop, this knife is not only high-performing but also a unique piece of art.

Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.

While often similar in shape when compared to Western chef knives, Japanese Gyuto’s have a reputation for being lighter and thinner.