Handcrafted in Japan, this Gyuto knife features a premium Aogami No.2 (Blue Steel #2) carbon steel core, prized for its exceptional sharpness, edge retention, and ease of sharpening. Favoured by professional chefs and knife enthusiasts, Aogami No.2 offers longer-lasting performance than traditional Shirogami steel whilst being less prone to staining.
The blade is constructed using traditional 3-layer San Mai construction, with a hard Aogami No.2 core clad between softer steel layers for improved durability, edge protection, and easier maintenance. Enhanced with chromium and tungsten, the steel delivers an excellent balance of hardness, toughness, and cutting performance.
Finished with a handcrafted Bubinga wood Wa handle, each knife is individually made in Japan, resulting in unique variations in wood grain and colour. Combining traditional craftsmanship with high-performance materials, this Gyuto is an exceptional all-purpose knife for slicing, dicing, and precision food preparation.
SANTOKU (San – 3 & Toku – benefit):
This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 165mm to 180mm (smaller 140mm are available in a few collections)
Tip: The 170mm/180mm is the most popular multipurpose knife.
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Lee (verified owner) –
Well crafted and capable blade