OUL White #2 Tsuchime Gyuto 210mm
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen.
This gyuto features stainless tsuchime (hand-hammered) cladding with a White #2 (Shirogami #2) core, a popular high-carbon steel prized for its sharpness, ease of sharpening, and slightly greater toughness than White #1. The tsuchime finish enhances food release, making prep work smoother.
With an octagonal magnolia handle and a buffalo horn ferrule, the knife is front-balanced, offering an exceptionally nimble feel—perfect for a precise pinch grip.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 46.25mm
Blade Thickness - 2mm
Weight - 133.8g
Blade Construction - San Mai
Cladding - Stainless Tsuchime
Steel Type - White #2 (Shirogami #2)
Rockwell Hardness - 61-63 HRC
Handle - Octagonal Magnolia with Buffalo Horn Ferrule
Made in - Sakai City, Osaka, Japan
Brand - OUL
Composition of White #2 (Shirogami #2) Steel:
Carbon (C): 1.00–1.10% (Enhances hardness and edge retention)
Manganese (Mn): ≤ 0.30% (Improves toughness and grain structure)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better durability)
Silicon (Si): 0.10–0.20% (Adds strength and wear resistance)
Key Features of White #2 Steel:
High-carbon content provides excellent sharpness and edge retention.
Slightly tougher and easier to sharpen than White #1 due to its lower carbon content.
Retains the fine-grained structure characteristic of Shirogami steels, allowing for a razor-sharp edge.
Requires proper care and maintenance to prevent rust, as it is not stainless.
White #2 is widely used in high-end Japanese kitchen knives and traditional tools, offering a balance of sharpness, durability, and ease of sharpening.
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen.
This gyuto features stainless tsuchime (hand-hammered) cladding with a White #2 (Shirogami #2) core, a popular high-carbon steel prized for its sharpness, ease of sharpening, and slightly greater toughness than White #1. The tsuchime finish enhances food release, making prep work smoother.
With an octagonal magnolia handle and a buffalo horn ferrule, the knife is front-balanced, offering an exceptionally nimble feel—perfect for a precise pinch grip.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 46.25mm
Blade Thickness - 2mm
Weight - 133.8g
Blade Construction - San Mai
Cladding - Stainless Tsuchime
Steel Type - White #2 (Shirogami #2)
Rockwell Hardness - 61-63 HRC
Handle - Octagonal Magnolia with Buffalo Horn Ferrule
Made in - Sakai City, Osaka, Japan
Brand - OUL
Composition of White #2 (Shirogami #2) Steel:
Carbon (C): 1.00–1.10% (Enhances hardness and edge retention)
Manganese (Mn): ≤ 0.30% (Improves toughness and grain structure)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better durability)
Silicon (Si): 0.10–0.20% (Adds strength and wear resistance)
Key Features of White #2 Steel:
High-carbon content provides excellent sharpness and edge retention.
Slightly tougher and easier to sharpen than White #1 due to its lower carbon content.
Retains the fine-grained structure characteristic of Shirogami steels, allowing for a razor-sharp edge.
Requires proper care and maintenance to prevent rust, as it is not stainless.
White #2 is widely used in high-end Japanese kitchen knives and traditional tools, offering a balance of sharpness, durability, and ease of sharpening.
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen.
This gyuto features stainless tsuchime (hand-hammered) cladding with a White #2 (Shirogami #2) core, a popular high-carbon steel prized for its sharpness, ease of sharpening, and slightly greater toughness than White #1. The tsuchime finish enhances food release, making prep work smoother.
With an octagonal magnolia handle and a buffalo horn ferrule, the knife is front-balanced, offering an exceptionally nimble feel—perfect for a precise pinch grip.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 46.25mm
Blade Thickness - 2mm
Weight - 133.8g
Blade Construction - San Mai
Cladding - Stainless Tsuchime
Steel Type - White #2 (Shirogami #2)
Rockwell Hardness - 61-63 HRC
Handle - Octagonal Magnolia with Buffalo Horn Ferrule
Made in - Sakai City, Osaka, Japan
Brand - OUL
Composition of White #2 (Shirogami #2) Steel:
Carbon (C): 1.00–1.10% (Enhances hardness and edge retention)
Manganese (Mn): ≤ 0.30% (Improves toughness and grain structure)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better durability)
Silicon (Si): 0.10–0.20% (Adds strength and wear resistance)
Key Features of White #2 Steel:
High-carbon content provides excellent sharpness and edge retention.
Slightly tougher and easier to sharpen than White #1 due to its lower carbon content.
Retains the fine-grained structure characteristic of Shirogami steels, allowing for a razor-sharp edge.
Requires proper care and maintenance to prevent rust, as it is not stainless.
White #2 is widely used in high-end Japanese kitchen knives and traditional tools, offering a balance of sharpness, durability, and ease of sharpening.