Chefs Knives
Miyabi Isshin Gyuto
Molybdenum Vanadium
Stainless steel
Three layers blade
Hardness HRC 58 + /- 1
Rosewood handle
Made in Japan
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JKC AUS10 Gyuto (3 Sizes)
- 180mm / 210mm / 240mm Gyuto
- Matte finish
- AUS 10 Stainless Steel
- 3 Layers
- 60±1 HRC
- Double Bevelled and Full Tang
- Handle: Brown Pakkawood with Stainless steel bolster
- Location: Seki, Japan
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Yasuo 69 Layers Gyuto
- 210mm Gyuto
- Hammered Damascus finish
- VG10 Stainless Steel
- 69 Layers
- 60±1 HRC
- Double Bevelled and Full Tang
- Handle: Brown Pakkawood
- Location: Seki, Japan
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Tojiro DP VG10 Gyuto
VG10 stainless steel
3 Layers blade
Hardness HRC 60+ /- 1
Reinforced laminated material handle
Made in Japan
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Yasuo Black Gyuto 210mm
JKC AUS8 Gyuto 200mm
Tomohiro Gyuto
Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 60 + /- 1
Pakkawood handle
Made in Japan
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Hachi Gyuto
Handmade
VG10 Stainless Steel
33 Layers blade
Hardness 62 HRC + /- 1
Octagonal Red Pakkwood handle
Made in Japan
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Takamura Aka SG2 Gyuto
Multipurpose for Veg/Meat/Fruits
SG2 Powder Steel/ Hardness 64±
One of the Sharpest Edge
3 Layers Blade/ Light Weight
Made in Japan
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Tojiro Hammered Gyuto
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JKC Aogami Gyuto
Fully Handmade
Aogami No. 2 Steel
Core Material Oxidizes
3 Layers Blade
Hardness 62 HRC + /- 1
Made in Japan
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Saku Tsuchime Gyuto 210mm
- High-carbon steel blade for sharpness and durability
- Distinctive tsuchime (hammered) finish reduces drag and sticking
- Traditional ho-style handle for a classic look and comfortable grip
- Combines timeless design with reliable cutting performance
- Ideal for everyday use in both home and professional kitchens
- Hardness- 59±
- Made in Japan
Senzo VG10 69 Layers Gyuto (2 Sizes)
- 200mm / 240mm Gyuto
- Hammered (Tsuchime) / Damascus finish
- VG10 Stainless Steel
- 69 Layers
- 61±1 HRC
- Double Bevelled and Full Tang
- Handle: Black Pakkawood with Stainless Steel Bolster
- Location: Seki, Japan
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Brieto 3 Layers Gyuto
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Suisin Inox Gyuto
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Senzo T Gyuto (2 Sizes)
- 200mm / 240mm Gyuto
- Damascus finish
- VG10 Stainless Steel
- 69 Layers
- 61±1 HRC
- Double Bevelled and Half Tang
- Handle: White Pakkawood with Stainless Steel Bolster
- Location: Seki, Japan
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Tamahagane 35 Layers Gyuto
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Wada VG10 Gyuto
- Blade Material: VG 10 (SUS410)
- Layer: 33 Layer
- Blade: Double bevelled & Half Tang
- Hardness: 61±1 HRC
- Handle: Pakkawood (Laminated wood)
- Location: Japan
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Misono Handmade Gyuto
Molybdenum Vanadium steel
Single-layer blade
Hardness HRC 60+ /- 1
Laminated hardwood handle
Made in Japan
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Hasegawa Gyuto
Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 60 + /- 1
Ironwood handle
Made in Japan
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JKC Aogami Gyuto
Fully Handmade
Aogami No. 2 Steel
Core Material Oxidizes
3 Layers Blade
Hardness 62 HRC + /- 1
Made in Japan
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This product has multiple variants. The options may be chosen on the product page
Saku Tsuchime Gyuto 210mm
- High-carbon steel blade for sharpness and durability
- Distinctive tsuchime (hammered) finish reduces drag and sticking
- Traditional ho-style handle for a classic look and comfortable grip
- Combines timeless design with reliable cutting performance
- Ideal for everyday use in both home and professional kitchens
- Hardness- 59±
- Made in Japan
Senzo VG10 69 Layers Gyuto (2 Sizes)
- 200mm / 240mm Gyuto
- Hammered (Tsuchime) / Damascus finish
- VG10 Stainless Steel
- 69 Layers
- 61±1 HRC
- Double Bevelled and Full Tang
- Handle: Black Pakkawood with Stainless Steel Bolster
- Location: Seki, Japan
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This product has multiple variants. The options may be chosen on the product page
Brieto 3 Layers Gyuto
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This product has multiple variants. The options may be chosen on the product page
