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They are a sturdy knife with a thick spine and can be used for heavier tasks such as fish heads but not for meat bones or you risk chipping
taller and more rounded profile than a traditional gyuto
This knife is fitted with an ebony and black buffalo horn handle
the Sanpou gyuto is a classy workhorse with a quality edge
the ko-bocho is a wonderfully versatile small knife with a lot of cutting power
Yu Kurosaki Gekko XEOS Gyuto 240mm masutani-hamono They are a sturdy knifeNimble and understated this a big knife for a mid sized gyuto thanks to the Ei shape offering additional height and clearance so perfect for larger ingredients and cuts or those who like a large all rounder.
