67 layers of Japanese steel for ultimate sharpness
A good knife set isn't necessarily about having many knives – it's about having the right ones. The gyuto and utility knife complement each other, so you always have the right knife for the task, no matter what's on the cutting board.
Both knife blades are made from 67 layers with a core of VG10 – a steel known for its exceptional hardness. This means the knife can be sharpened more finely and holds its edge longer. The ergonomic G10 composite handle provides a secure and comfortable grip, so your work is always comfortable, even when you're in the kitchen for several hours.
The 21 cm gyuto is your primary chef's knife. It handles everything from large meat cuts to delicate vegetables with ease and precision. The utility knife is the one you reach for when the task is too small for the gyuto. It belongs just as much on the cutting board as it does in your hand for peeling and trimming work, and handles the many tasks where a chef's knife is one size too large.
Core Collection
The two most important knives for all kitchen tasks: the large gyuto for carving and larger items, and the utility knife for precise, detailed cuts.
- Our two bestsellers: Gyuto + Utility knife
- Ultra-sharp steel: VG10 core steel (61 HRC)
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Comfortable grip: G10 composite handle
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Perfect balance: Makes cutting work easy and comfortable
Other accessories:
- Steel: VG10 core steel surrounded by 66 layers of stainless steel (67 layers in total)
- Grinding angle: 16º
- Blade length: 21 cm
- Blade height: 44 mm
- Blade thickness: 2 mm
- Handle: Black G10 composite
- Handle length: 12.5 cm including bolster
- Total length: 33.5 cm
- Weight: 250 g
- Hardness: 61 HRC
- Steel: VG10 core steel surrounded by 66 layers of stainless steel (67 layers in total)
- Grind angle: 16º
- Blade length: 12 cm
- Blade height: 20 mm
- Blade thickness: 2 mm
- Handle: Black G10 composite
- Handle length: 12 cm including bolster
- Overall length: 24 cm
- Hardness: 61 HRC
- Weight: 96 g
- Use only with plastic or wooden chopping boards
- Always wash by hand and dry immediately
- Use a ceramic sharpening steel and/or whetstone
67 layers of Japanese steel for ultimate sharpness
A good knife set isn't necessarily about having many knives – it's about having the right ones. The gyuto and utility knife complement each other, so you always have the right knife for the task, no matter what's on the cutting board.
Both knife blades are made from 67 layers with a core of VG10 – a steel known for its exceptional hardness. This means the knife can be sharpened more finely and holds its edge longer. The ergonomic G10 composite handle provides a secure and comfortable grip, so your work is always comfortable, even when you're in the kitchen for several hours.
The 21 cm gyuto is your primary chef's knife. It handles everything from large meat cuts to delicate vegetables with ease and precision. The utility knife is the one you reach for when the task is too small for the gyuto. It belongs just as much on the cutting board as it does in your hand for peeling and trimming work, and handles the many tasks where a chef's knife is one size too large.
Aesthetic beauty and ultimate strength
Extreme sharpness for life
Trusted by professionals
Co-founder and executive chef at Restaurant Barr
Former Michelin chef
Winner of Bocuse d'Or 2023
Gastronomic Head Chef at Hotel Hesselet
