Shimotsukuni Kogetsu White #1 All Steel Honyaki Wa-Gyuto with Urushi Saya
Handle: Octagonal Red wood handle
Saya: Burnt Kiri wood, Negoro Nuri Urushi Saya (the Saya body is made of burnt Kiri wood, presenting a weathered texture, and coated with natural Urushi in a red-black color, creating a simple yet robust Saya).
Shimotsukuni Kogetsu from Goko Hamono is one of the series, and this particular grade utilizes Shirogami No.1 steel. Its most notable feature is the "四天王シリーズ (総手造最上別誂白一全鋼本燒包丁)," meaning "Fully Handmade Top-Quality White No.1 All-Steel Honyaki Gyuto." Additionally, it features the characteristic "本刃付 (蛤刃)" (Hamaguriburedo).
Combining all these factors, the artisans at Goko Hamono have crafted practical knives known for their exceptional cutting ability, toughness, durability, and high sharpness.
A Gyuto knife is suitable for cutting meat and can also be used for slicing vegetables, handling fish, and even assisting in preparing sashimi.
Typically, it is recommended to have a Gyuto around 24cm in length for chefs in Western cuisines.
Japanese cuisine chefs, on the other hand, are advised to use a Gyuto with a length of 27cm or more, avoiding lengths smaller than 24cm.