Gyuto 210C Carbon 1095 #180

  • Weight: 133g/ 4.7oz
  • Blade Length: 210mm/8 Inch
  • Total Length: 340mm/ 13.5inch
  • Steel: 1095 Carbon Steel
  • Spine Thickness above Heel: 2mm
  • Blade Height: 43mm
  • Handle: Ancient Redgum and Red G10/ Black mosaic pins
  • Rockwell Hardness 61-62


    Originally a Japanese interpretation of a French chef's knife, the Gyuto has come full circle now with European, American and Antipodean reinventions of this brilliant Japanese allrounder. The Doveton Fletcher Gyuto is tall, has a flat profile toward the heel for chopping, a large belly for rock cutting and a fine point for precision work. The three attributes that make the Gyuto the only knife you'll need in your kitchen.


    Carbon steel is well know to take a sharper edge than most common stainless steels and is easy to sharpen. But like all non stainless steel blades will oxidize (rust) when damp and exposed to acidic foods. So it’s highly advisable to wipe and dry your knife after use. I recommend storing it on a magnetic knife rack for all to see.  Always take care when cleaning and drying blade, a sharp edge will penetrate the skin long before you have time to react.


    This wood was salvaged from a Quarry a number of years ago. The wood has been carbon dated to 5000 years old.  Red Gum in it's natural state is Red in colour.  Being buried for many years the soil has impregnated the wood, turning it to very dark brown to near black in colour.

    Each knife comes to your kitchen in the luxury and comfort of one of our original designed knife rolls.

    Type: 210mm Gyuto

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