Kotai - Gyuto is the Japanese equivalent of the chef’s knife: agile, well balanced and designed to do everything in a modern kitchen (except bones and frozen foods). Its 20 cm blade provides smooth cutting for slicing, mincing and preparing meat, fish and vegetables with precision, without unnecessary fatigue.

Kotai - Gyuto

Handmade, it uses high-carbon 440C stainless steel, rust-resistant and cryogenically treated. The HRC 60 ±1 hardness, thin 1.8 mm spine and 15° edge angle provide a clean edge and very good cutting consistency. The double bevel and symmetrical 50/50 sharpening suit both right- and left-handed users. At 198 g, handling remains light and stable thanks to the hidden full tang and pakkawood handle. Supplied with a bamboo saya and a sustainably grown bamboo box, it is a premium, practical and elegant gyuto.

The use of a gyuto is based on a simple idea: a single knife capable of handling most everyday tasks with precision and fluidity.

In practice, the gyuto excels at vegetable preparation. Its long, relatively flat blade allows for consistent and clean slicing, ideal for onions, herbs and root vegetables, without crushing the ingredients.

For meat, the gyuto is designed to slice cleanly through raw or cooked cuts. Its fine tip follows the fibers while the heel provides stability and control, reducing effort and improving precision.

When it comes to fish, the gyuto allows for filleting, portioning and preparing medium-sized fish. It is not a specialized knife, but its thin blade makes it very effective for versatile use.

Finally, the gyuto is designed for prolonged use: its balance and curvature allow for push cuts, pull cuts or gentle rocking motions, reducing fatigue and making the movement feel natural.

In summary, the gyuto is the central knife of the modern kitchen: versatile, precise and reliable from the start of preparation to the final plating.

• Type de couteau : Gyuto.
• Longueur de la lame : 20 cm.
• Longueur du manche : 13 cm.
• Longueur totale : 33 cm.
• Matériau de la lame : High-carbon 440C stainless steel.
• Matériau du manche : Pakkawood.
• Poids : 198 g.
• Dureté de la lame (HRC) : 60 HRC.
• Pays de fabrication : China.

• Lavage à la main tout de suite après usage (ne pas mettre au lave-vaisselle).
• Sécher rapidement après utilisation.
• Utiliser un support de coupe adapté : privilégier une planche en bois ou en plastique de qualité alimentaire.