Gyuto question

T

Theo988

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Dec 20, 2013
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Hi, was wondering if this knife would be considered a gyuto? I think the tip is not traditional and it's only ground on one side. Any feedback on it would be nice too! Thank you for looking:)
Specs,
Blade: CPM 154 at 61 by peters, 240mm by 2.76ish by 50
Handle: Stabalized boxwood burl 150mm long
 
I think that being traditionally ground on one side disqualifies it as a "Gyuto" in many people's views.
Gyutos (literally "Beef Knife") aren't single bevel because they are a Japanese adaptation of Western culinary knives and came
into existence only in the mid-late 1800s along with large scale meat eating diet.
This is in contrast with the single beveled Yangiba, Deba etc which have been around mainly for fish/seafood for centuries.
 
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I looked for a traditional Japanese design that would be multi purpose but only found ones specifically for fish or for vegitables, so I kind of just used a profile of a gyuto changed the tip and gave it a single beval... well not quite:D it goes to a little under 1mm then a second beval at 25-30 then I blend the two together
 
Ground on one side (single bevel), I would probably classify it as a modified Usuba. A specialized vegetable knife which comes in different shapes.
 
I agree with calling it more of a Kiritsuke style knife with more western features such as the belly and roundish tip.
 
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