BOCHO GYUTO - Japanese Style

The TADAFUSA BOCHO GYUTO is a multipurpose knife with meat cutting bias. Gyuto translates to 'cow sword' and is commonly referred to as the butcher's knife. A great choice for the at-home or professional chef or cook.

The Gyuto is a versatile knife for cutting up, filleting, and preparing meat and fish.

Japanese style: From the traditional Japanese range of hand forged blue carbon steel knives by Tadafusa, the carbon core of these knives is sandwiched between two layers of blue carbon steel that have been left with a rustic or nashiji (pear skin) finish. This helps prevent food from sticking to the blade when slicing items (and also offers a unique look). The carbon steel blades hold a keen edge and are exceptionally sharp and are deliberately left unfinished as the imperfections reduce suction, allowing food to fall freely from the blade. It also allows the knife to cut with less resistance. The handles are crafted from Burnt Chestnut and have a plastic ferrule. This wood is moisture resistant and also resistant to bacteria.