Japanese Gyuto Knife 24.1 cm NJG022

Characteristics

Gyuto is the Japanese equivalent of a French chef’s knife – versatile, slender, and precise. This specimen features a long, narrow blade that enables fast and smooth cutting, slicing, and chopping. Its low height and thin geometry make the knife excellent for working with vegetables, fish, and boneless meat. High-carbon steel provides aggressive sharpness and very good edge retention, but requires proper care. The wooden handle with full tang guarantees stability and a classic, artisanal character.

Technical specifications:

Knife type: Gyuto

Blade length: 241 mm

Blade thickness: 2 mm

Blade height: 52 mm

Weight: 210 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

Handle: wood, full tang

Kanji translation:

豊鋒 / 豊鋼 (read: Hōhō / Hōkō — rich steel / abundant blade – interpretation depends on the middle character)

勝成 (read: Katsunari / Masanari – blacksmith’s name or line name(?)

High-carbon steel knife maintenance:

After each use, rinse the blade with warm water and dry thoroughly.

Don’t leave the knife wet or in the sink.

After extended periods of non-use, wipe the blade with a thin layer of oil (e.g. camellia oil, food-grade oil).

Do not wash in dishwasher.

Use wooden or plastic (PP) cutting boards.

Sharpen regularly on whetstones (1000–3000 / 6000 grit for finishing).

This knife is for those who appreciate traditional Japanese craftsmanship, raw form, and the authentic character of carbon steel.