The Gyuto Chef is the master of the kitchen. It can do any and every job. As the Japanese version of America's western style chefs knife, its performance and function are very similar to the large 10" style french chefs. In form true to Japanese design, the gyuto has been stripped of excess and given a more slender profile. Edge profile allows for a full rocking motion of the blade and the added length allows for clean, single pass cuts through larger proteins. We like to use the word "Softened" when describing the difference in a gyuto profile versus the traditional Western chef knife. Available in our standard and K-Tip designs, you'll be sure to find what you're looking for in your knifes geometry. 

AEB-L HC stainless steel allows DHF to design the blade with both high Rockwell hardness abilities and corrosion resistance. This gives the user high performance without the additional maintenance required from pure carbon steel. AEB-L is arguably the nicest culinary stainless steel available today.  At 61 HRC this steel has both edge retention and sharpenablity. We feel that it is important to consider not only 'Out of the box' performance but also the users ability to maintain what is nothing less than a lifetime culinary tool. 

High Performance Cutlery, High Rockwell hardness - NO MAINTENANCE!

Specs:

Blade edge Length - 9’’

Blade Height at heel - 2.175"

Blade edge angle - 16 degrees

Blade Geometry - 3 mm spine at heel with Full Flat Zero Grind distally tapered. (These are hypodermic needles!)

Steel Type - AISI AEB-L HCS at 61 HRC . Professionally heat treated and cryod between temper cycles for maximum grain refinement and edge retention.

All handle materials have the possibility of inclusions and checks, especially the exotic burls. DHF completely stabilizes all of these woods and fills inclusions permanently. We want you to enjoy the unique beauty of the materials with zero concern for durability. If you should ever have a problem with a handle or blade, let us know and we will make sure you’re taken care of

International Shipping - no problem, just select international shipping at checkout.  Flat Rate assigned at checkout. 

Hand size Chart:

If you’re new to Eastern cutlery, we recommend one of our hybrid handles like the western Wa. These combine a traditional pinch point, eastern top-lines, with a comfortable western underbelly. If your looking for a lighter grip or faster feel, we’d suggest you go with one of our modified Wa styles or “Shorty” styles. These are designed to be acute and quick in feel. The “Shorty” styles allow extremely fast, repetitive push cuts by removing the longer counterbalance from the rear of the handle. For those who may find holding handles difficult, for reasons like arthritis, DHF suggest going up a handle size from the listed chart reference below,

If you have any questions or would like additional photos please don’t hesitate to contact us

Palm width is taken across widest section / hand length is taken from middle finger tip straight down center hand to start of wrist

Small - Palm width 2.5”-3.5” / hand length - 5.5”-6.5”

Medium - Palm width 3.5” - 4” / hand length - 6.5”- 7”

Large - Palm width 4.5”- 5” / hand length - 7”- 8”