Nakiyo Teak San Mai 10" Gyuto/Chef

Gyūtō (牛刀), meaning "beef knife," is the Japanese term for a French-pattern chef’s knife. Also known as the yo-boucho (洋包丁), “Western chef’s knife,” the gyuto was developed in Japan after the Meiji Restoration of 1868. The fusion of European form with Japanese steel and construction makes the gyuto a highly versatile, effortlessly handled knife and an invaluable complement to any kitchen. Function Originally designed to process large cuts of beef, this blade shape is now the most popular general-purpose knife in the Western kitchen. In addition to slicing meat, the gyuto is also particularly suited for chopping produce near the heel and for making finer cuts with the narrow tip. Chef’s knives are available in a range of sizes. Smaller sizes offer better agility and larger sizes allow longer, more powerful cuts, but each user will develop their own preference based on hand size and technique. The 270 mm (10.6”) gyuto is a large knife best suited for taller users and for cutting larger items. It can be paired with a smaller, nimbler chef’s knife or utility knife to best suit your needs. Form The blade is made using the centuries-old san mai (“three-layer”) construction technique, in which a hardened steel core is forge welded to a jacket of softer steel for strength. Nakiyo San Mai blades are forged with a core of VG-10 cobalt alloy steel, a high-carbon stainless steel developed in Japan. Hardened to a Rockwell hardness of 60, it accommodates a long-lasting, razor-sharp edge. The core is clad in 13 chrome stainless steel, which strengthens the blade and guards against corrosion. The lightweight handle is crafted from strong and durable teak (Tectona grandis) wood, which provides a secure grip without upsetting the knife’s balance. The wood, among the most water-resistant species in the world, is secured and accented by a ferrule (collar) of black water buffalo horn. Its octagonal profile guarantees a firm hold and is suitable for both right- and left-handed users.