This is the popular and highly rated classic series made from 5160 leaf spring carbon steel. Ideal for anyone looking to make a step forward into the world of Japanese Carbon Steel knives, but are skeptical about the care level on a knife that could break the bank. With ahigh performingbut reactive blade that requires care, they are known as the affordable top-selling knives.
With an optionalfittedwooden saya, the 100% handmadeclassic series features a finish that must be appreciated by its owner - while they show their true handmade characters and each knife is slightly different, up to including various handle wood shadings, they are considered an ideal platform for anyone looking to experiment sharpening, thinning or even polishing carbon steel.
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.