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The Seki Souma 270mm gyuto is an excellent powerhouse choice for large-scale prep
single-stroke cuts
A great looking all rounder
Completely hand-made in white#1 steel with a kurouchi finish (also known as a blacksmith finish which helps protect the steel) and soft-iron cladding the ko-bocho is a wonderfully versatile small knife with a lot of cutting power
A versatile
Sakai Takayuki TUS Gyuto 300mm hinoura The Seki Souma 270mm gyutoThe largest gyuto in the TUS range, built for cooks regularly working with larger ingredients or batch prep. Despite its length, the thin profile keeps it surprisingly manageable, making light work of bigger cutting tasks.
