Translated as "cow blade," the Gyuto is the Japanese equivalent of
the Western chef's knife. Its versatile design is suitable for slicing,
carving, chopping, and detailed food preparation chores.
Literally meaning "in front of the cutting board," Itamae is an
extremely prestigious title reserved for highly skilled sushi chefs.
Consistent with that elite status, the Murray Carter Collection's Itamae
Series -- the highest tier in the Collection -- proudly features
premium materials and uncompromising craftsmanship.
The blades of Itamae Series knives are expertly crafted from
laminated steel consisting of an Aogami Super Blue core clad between
layers of SUS410 stainless steel. The classic three-layer construction
allows the outer layers to protect and support the ultra-hard
carbon-steel center layer that forms the blade's edge. Ground
exceptionally thin and straight for unparalleled cutting performance,
the blades also feature Murray Carter's signature "Carter Elbow" -- a
distinctive taper from the spine to the point that reinforces the
The elite blades of the Itamae Series are paired with traditional
"wa-style"(octagonal) handles made from stunning burl G-10 and
highlighted with black G-10 ferrules. Created for those who demand the
very best, the Itamae series faithfully captures the spirit of Murray
Carter's coveted handmade kitchen knives and sets a new standard in
high-performance kitchen cutlery.
10" Super Blue/SUS 410 steel blade, 15 3/8" overall, burl g-10 handle. Japan.