Masakage Shimo Gyuto 210mm ko-bocho-knives ideal for peeling and intricate

ideal for peeling and intricate work

one of the largest gyuto in the Kumo line is a mix of high performance and art

An excellent thin edge and profile perfect for long

the Koutetsu Iron Clad bunka is always a popular all-rounder boasting outstanding cutting performance and Shibata-san's top class finishing on edge that falls through food

Truly a collectors piece of the highest quality

Masakage Shimo Gyuto 210mm ko-bocho-knives ideal for peeling and intricateWell balanced and just the right length for an all round chef knife, the light and thin blade stays sharp and is a joy to look at as well as use. The gyuto is the Japanese equivalent of a chef's knife and there's not a lot it cannot do. Longer than a santoku the extra blade length means cutting meat is easier as it can be done in one pass. This shorter version of the gyuto is also at home chopping veg and performing precise work using the pointed tip.