18+Click For Information. This is an age-restricted item.
GYUTO (Gyu – cow & To – sword):
This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.
Glestain Gyuto 210mm
Without question, this Monosteel series of High Carbon Acutop Stainless with double ‘Granton’ blades, provide the best ‘non adhering’ knives available today.
Acutop is specialty steel capable of holding an enduring edge of surgical sharpness. With the added butt cap on the handle for balance and weight, these knives have no comparable alternative.
Users like Tom Aikins are a testament to their heritage and performance in the busiest kitchens across the world.Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.
The 210mm is the most favoured size for most chefs.