OUL White #1 Gyuto 210mm (8.2") Hammered (Tsuchime)

OUL is the sister brand of Hado, offering professional-grade knives designed for daily use in demanding kitchens. While both brands are crafted for culinary professionals, Hado serves as the flagship brand that embodies the pinnacle of the blade.

Specifications

• Brand: OUL
• Style: Gyuto Knife
• Blade Length: 210mm (8.2")
• Weight: 5.3 oz (150g)
• Blade Height at Heel: 46.44mm (1.83")
• Spine Thickness above Heel: 2.5mm (0.1")
• Blade Steel Type: White #1 Steel, Stainless Steel-Clad
• Handle Material: Black Oak
• HRC: 63-64
• Bevel Angle Ratio: 50/50
• Cover: Not included

White #1 Steel

The knife core is made of White 1 steel, a high-carbon steel known for its excellent sharpness, edge retention, and ability to take a fine, precise edge. With a carbon content of approximately 1.3-1.4%, White #1 provides superior cutting performance. The hammered Tsuchime stainless steel clad not only enhances the blade's aesthetics but also provides added rust protection.

Care for Carbon Steel or Carbon Clad Knives

Due to the high carbon content, carbon steel knives, or carbon-clad knives, may develop a natural patina or show discoloration over time. Many chefs appreciate this as part of the knife’s character and history.
These changes are completely harmless and safe for food use. However, if any rust appears due to improper care, we recommend using a rust remover or other cleaning method to prevent it from spreading further.

Gyuto Chef Knives

The Gyuto (lit. Cow Sword) is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same as a santoku and can be used as a general-purpose knife for any task. Many would consider a gyuto or chef's knife to be the one essential knife for any kitchen with all other knives being secondary. Compared to a German-style chef's knife, a gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting, which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tends to be thinner at the edge as well as the spine than most European chefs' knives, and as a result, has less lateral toughness, and care should be taken not to torque the blade while cutting to minimize the risk of chipping.