Japanese Gyuto Knife 21 cm NJG008

Gyuto – the classics of Japanese craftsmanship in a professional setting

This Gyuto is a traditional all-purpose kitchen knife forged from high-carbon steel with a raw, matte finish. It features excellent balance, a thin back (2mm) and a precision contoured blade for smooth, clean cuts with no effort. Ideal for everyday use in professional and home kitchens – from slicing meat and fish to chopping vegetables with surgical precision. The wooden handle with three brass rivets ensures a stable grip and a classic yo-handle style look.

Features:

Type: Gyuto (chef’s knife) Overall length: 340 mm Blade length: 210 mm Blade Height: 44 mm Spine Thickness: 2 mm Weight: 188 g Steel: high-carbon, forged – Honyaki – solid knife forged from a single piece of high-carbon steel, differentially hardened, offering maximum sharpness at the cost of greater maintenance requirements Sharpening: double-sided Handle: natural wood with brass rivets – western style – yo-handle Finish: raw, with visible forging texture

Kanji translation on the blade:

阿波重光作 (Awa Shigemitsu Saku). – Literally, “Made by Shigemitsu of Awa.” 阿波 (Awa) – the name of the region (historic Awa Province in Japan, now Tokushima Prefecture). 重光 (Shigemitsu) – the name or mark of a master blacksmith. 作 (saku) – “made by”, “created by hand”. Full notation means that the knife was hand-forged by a Shigemitsu master from the Awa region. Maintenance of high-carbon steel: After each use, wash the knife thoroughly in lukewarm water and dry immediately with a soft cloth. Avoid the dishwasher and contact with acidic products for a long time. Store in a dry place, preferably in a saya scabbard or on a magnetic stand. Sharpen on water stones, maintaining an angle of approx. 15°-17° on each side. This Gyuto is the quintessence of Japanese craftsmanship – a tool created for those who seek not only sharpness in the kitchen, but also the perfect balance between tradition and functionality.