The Gyuto 8” - 200mm - Scratched Handle - See last 2 pictures
Meats, Seafood , Vegetables & kitchen knife in general.
Blade: 20 x 4cm in Phosphated Carbon Steel 1095
Weight: 230g aprox
Steel thickness: 3mm
Handle: handcrafted Deer Antler & Native Brazilian Hardwood
Gyuto 8” - 200mm
Faca para carnes, frutos do mar, vegetais e cozinha em geral.
Lâmina: 20 x 4cm em Aço Carbono Fosfatizado 1095
Peso: 230g aprox
Espessura do aço: 3mm
Cabo: trabalhado artesanal chifre de cervo e Madeira Nativa Brasileira
Bainha em couro
The Gyuto, or Japanese chef knife, is widely considered the most versatile knife for chefs & home cooks alike.
With a variety of sizes & shapes available, the Gyuto is similar to western style chef knives in shape. If you are looking for just one good choice, the Gyuto style would absolutely be the one to choose.
When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. The gyuto is also used to rock-chop stiffer produce and to make fine cuts at the tip of the knife.It is also used for many different cuts of meat.