Gyuto牛刀
Chef’s Knife (8”/21cm)
Multipurpose, Suitable for Larger Items
The Gyuto is the Japanese version of the Chef’s knife. It is favoured as a general purpose knife by many Chefs and used for mincing, slicing & chopping larger vegetables and disjointing large cuts of meat.
£385.00
FREE SHIPPING OVER £150 (MAINLAND UK)
Handmade in Seki
Samurai swords have been made in Seki for 800 years. Now the best kitchen knives in the world are produced there. Eight craftsmen are needed to make a Samurai sword, each a specialist in one part of the process. That is how to achieve the absolute best quality. At TOG we follow the same philosophy. Our blades are passed between eight tiny, specialised companies in Seki. Each knife is unique. We number each blade in celebration of these differences.
Our Steels
We have worked with our partners in Seki to create TOG’s unique 21 and 17 layer steels. These contain alternating layers of antimicrobial copper which give TOG knives their distinctive stripes. Like a Samurai sword, these steels have a hard central core steel for sharpness, surrounded by softer steel layers for strength.
Kebony Maple Handles
The handle of a knife is every bit as important than the blade. Ask a chef. We believe our handles are as comfortable as any in the world. We designed a unique ‘side scoop’ for added control. They are made from Kebony maple wood as it is natural, sustainable, water resistant and beautiful. Finally, to celebrate old and new coming together – a key aspect of Japanese culture – we have laser etched a 600 year old pattern on to each handle as a grip.
Matthew Pennington talks about the TOG Gyuto knife and shows us what it can do. Matthew is co-founder of the Ethicurean Restaurant in Somerset, one of 18 restaurants in England to be awarded a Green Michelin Star in 2021.
I have been using the TOG Gyuto at home for the last six months and have to say, it's been brilliant.
Sat BainsChef/Owner, Restaurant Sat Bains with Rooms, Nottingham (2 Michelin stars).
REVIEWS
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Used weekly on Saturday Kitchen Live BBC1
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THE BEST CHEFS KNIVES FOR IMPRESSIVE RESULTS 2022
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Endorsements from 10 Michelin Star Chefs
Know your knife
Technical Overview
- Length of cutting edge 210mm
- Overall length 335mm
- Blade depth 44mm
- Weight 160g
- Layers 21
- Number of metals in blade 3
- Core Steel ACUTO 440
- HRC (Rockwell hardness of core steel) 59±1
- Roll-forged, 21-layer, ridiculously sharp blade
- Stays sharp due to Acuto 440 high carbon Japanese steel cutting edge hardened to HRC 58-60
- Antimicrobial copper layers give TOG blades their distinctive stripes
- Full tang, bolstered, 3-rivet handle for durability and balance
- Kebony Maple handle, a sustainable and highly durable alternative to tropical hardwoods
- Handle sculpted to provide excellent grip and control
- Laser-etched handle and blade
Know your knife
Technical Overview
- Length of cutting edge 210mm
- Overall length 335mm
- Blade depth 44mm
- Weight 160g
- Layers 21
- Number of metals in blade 3
- Core Steel ACUTO 440
- HRC (Rockwell hardness of core steel) 59±1
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Caring for your knife
Spend a little time caring for your knives and they will give you back a lifetime of food prep heaven. It is worth it. Wash and dry them by hand straight after use. Keep them super sharp. Store them properly.
Knife after care
