gyuto

the japanese chef's knife.
long, thin and pointed – one knife for almost everything in your kitchen.

beveldouble

your host sharpie«cut clean. smile wide.»

a bunka with a big grin and a steady hand.
your buddy through the whole togu. world.
from dull to sharp and back home.

the gyuto is japan's answer to the western chef's knife.
it appeared in the meiji era, when japan opened up to the west – and when many sword makers had to find new work.
the name means "cow sword": it was made for meat, but today it handles almost anything.

shape. one long curve from heel to tip, flatter at the back than a german chef's knife.
made for push and pull cuts more than rocking.

sizes. 210 mm is the classic for home kitchens.
240 mm gives you reach on a big board.

steel. usually harder and ground thinner than european knives.
it glides through food and stays sharp longer – but it doesn't like twisting, bones or frozen food.

handle. wa (japanese, light, octagonal) or yo (western, riveted).
a wa handle shifts the balance towards the blade.