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Inoguchi TS Madam, Gyuto (chef’s knife), 210 mm, AUS-8 steel
SKU: 701Inoguchi TS Madam Gyuto, 21 cm
This Japanese chef's knife is made of rust-resistant AUS-8 steel. This double-sided sharpened knife is equipped with a steel bolster and is ideally suited for use in a professional setting. These knives are made of the same material and in the same factory where the MAC knives are made. The blade is very thin and manually sharpened and has no thickenings, making sharpening very easy.
- Blade length: 210 mm
- Total length: xxx mm
- Weight: xx grams
- Steel type: Japanese AUS-8 rust-resistant steel
- Hardness: 58 HRc (Rockwell C)
- Handle: Western style handle of black Pakka wood and riveted stainless steel bolster.
Like all Japanese knives, the handmade knives from Inoguchi are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.
The Japanese Gyuto: The All-Purpose Chef’s Tool
The Gyuto, often referred to as the “Japanese Chef’s Knife,” is one of the most versatile and essential tools in both professional and home kitchens. Originating in Japan, the word Gyuto translates to “cow sword,” reflecting its initial design for slicing beef. However, modern Gyuto knives have evolved into multi-purpose kitchen tools, capable of handling a wide range of tasks, from slicing meat and fish to finely chopping vegetables.
Key Features of a Gyuto Knife
1. Blade Design:
• The Gyuto typically features a long, thin, and slightly curved blade, allowing for both precision slicing and rock chopping techniques.
• Blade lengths often range from 180mm to 270mm, catering to various kitchen needs.
2. Sharpness:
• Crafted from high-carbon steel or stainless steel, Gyuto blades are renowned for their exceptional sharpness and ability to hold an edge for extended periods.
• The edge is often honed to an acute angle (typically 15-18°), allowing for razor-sharp precision.
3. Lightweight and Balanced:
• Compared to Western chef’s knives, Gyuto knives are generally lighter and better balanced, offering more agility and reduced fatigue during prolonged use.
4. Versatility:
• From precision slicing of fish sashimi to dicing vegetables and carving meat, the Gyuto excels across a wide range of kitchen tasks.
5. Handle Styles:
• Handles are often available in Western-style (Yo-handle) or traditional Japanese-style (Wa-handle), each offering a different grip and feel.
Why Choose a Gyuto Knife?
• Precision and Versatility: A Gyuto can seamlessly transition from intricate tasks to heavy-duty slicing.
• Durability: Built from premium materials, Gyuto knives are designed to last a lifetime with proper care.
• Craftsmanship: Each knife often reflects centuries of Japanese forging tradition, combining functionality with artistry.
How is a Gyuto Different from a Western Chef’s Knife?
• Angle of the Edge: Gyuto knives are sharpened to a finer angle, making them sharper but requiring more care.
• Blade Thickness: Gyuto blades are usually thinner, allowing for more precise cuts.
• Balance: The lighter weight and forward balance make them easier to handle during prolonged tasks.
Care and Maintenance
To maintain a Gyuto knife:
• Hand wash and dry immediately after use.
• Store it in a knife sheath or magnetic strip.
• Sharpen regularly with a whetstone.
Whether you’re a professional chef or a passionate home cook, a Gyuto knife is an investment in precision, performance, and tradition. It’s not just a tool—it’s an extension of your craft in the kitchen.
