Kato Gyoto 210mm
The Gyuto is the standard chef knife among Japanese cutlery.
Contrary to its American version, the Gyuto doesn't have a bolster at the junction of handle and blade. It also sports a thinner, harder blade large enough to do most of the kitchen work, making it a perfect tool for the seasoned cook.
This very sharp knife is made in resilient damascus VG-10 steel and the western-style handle is in tinted rosewood.