A Japanese gyuto is the Japanese equivalent of a Western French chef's knife.
This long bladed knife is made from Japanese white steel which is a finely grained carbon steel that can be sharpened to a razor sharp edge. White steel gives an excellent cutting edge and this knife is a phenomenal slicing tool.
Useful for carving meat, finely slicing vegetables, and preparing sushi and sashimi, this knife is a versatile workshorse in the kitchen.
The sharpness of the blade can not be underestimated.
All handcrafted knives need to be cleaned and oiled after use to maintain the blade and handle in good condition.