Bocho Tadafusa 'Japanese style' Gyuto is a multi purpose knife with meat cutting bias. Gyuto translates to 'cow sword' and is commonly referred to as the butchers knife. A great choice for the at-home or professional chef or cook.
⋄ Made in Japan
⋄ Carbon Steel Core / two layers of Blue Carbon Steel with nashiji (pear skin) finish
⋄ Chestnut Wood Handle
⋄ L: 360𝗆𝗆 (Blade Length: 210𝗆𝗆)
⋄ 200 𝚐
⋄ Limited 12 month manufacturers warranty
The Gyuto is a versatile knife for cutting up, filleting, and preparing meat and fish.
The word Bocho means Japanese style. From the traditional Japanese range of hand-forged blue carbon steel knives by Tadafusa. Carbon steel holds a keen edge and these knives are exceptionally sharp. The handles are crafted from burnt Chestnut wood with a plastic ferrule. This wood is moisture resistant and also resistant to bacteria.
These knives are created by ‘sandwiching’ layers of steel. The inside layer of Aogami (or Blue Paper Steel) allows honing to a super sharp edge. Sandwiching the Aogami between two harder layers of special composite steel enhances durability. The carbon steel exterior blade has been left with a rustic or nashiji (pear skin) finish. The undulating surface reduces suction, allowing food to fall freely from the blade and reducing resistance.
The Bocho style may feel a little different compared with a standard Western knife. Please read the full instructions for use and care included in the box carefully, they are sharp knives.
