Two emails a month:
All But The Kitchen Sink
Everything we like: books, food, travel, music
From The Workshop
Knife knowledge, sharpening & what's happening here.
Join 3,000+ people who care about good tools and get 10% off your first order when you sign up.
Included with every knife
Free access to our online knife sharpening course.
A hand-forged gyuto knife from Mutsumi Hinoura, made with a Blue Super carbon steel core, iron cladding, and a dark kurouchi finish over suminagashi cladding.
At 180mm, this is a compact everyday chef’s knife for slicing, chopping, and general prep. The blade has a more substantial feel than many lighter gyuto knives, with a thicker spine and a reassuring weight in hand, whilst remaining thin behind the edge for exceptional performance.
We like this gyuto for the contrast between its rustic kurouchi finish and the suminagashi patterning below.
Compared with many lighter gyuto knives, this one has a bit more presence in the hand. The thicker spine gives it a sturdy, confidence-inspiring feel, while the 180mm blade keeps it compact and easy to control for everyday kitchen tasks.
The gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly, pointed tip, and a thin, precise grind, it excels at slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control, making it well suited to a wide range of everyday kitchen tasks.
Blue Super, also known as Aogami Super, is a high-carbon Japanese steel known for excellent sharpness and edge retention. Compared with simpler carbon steels, it contains additional alloying elements that help it hold an edge for longer, making it well suited to users who want strong cutting performance and are happy to give the knife the care carbon steel requires.
It is not stainless. The blade will develop a patina with use and can rust if left wet, so it should be wiped during prep and dried thoroughly after washing.
Kurouchi is the dark, rustic finish left from the forging process. It gives the blade a traditional appearance and helps protect the upper section of the knife, while still allowing the cutting edge and lower blade face to be ground and finished for performance.
As with all hand-forged finishes, there will be natural variation from knife to knife. This is part of the character of the blade rather than a flaw.
Suminagashi means “floating ink” and refers to the flowing pattern created by layers of steel in the cladding. Often described as a type of Damascus finish, it gives the blade movement and depth, with each knife showing slight variation in the pattern.
On this knife, the suminagashi sits beneath the darker kurouchi finish, giving a strong contrast between the rustic upper blade and the layered steel below.
Mutsumi Hinoura is a fourth-generation blacksmith from Sanjo, Niigata, and the son of master blacksmith Tsukasa Hinoura. He trained under and worked alongside his father before continuing the family’s long forging tradition in his own workshop.
We were lucky enough to visit Hinoura-san’s new workshop during our trip to Japan in 2026. Seeing the forge first-hand gave us a deeper appreciation for Mutsumi-san’s exceptional work.
This is an iron-clad carbon steel knife and should not be put in the dishwasher.
The Blue Super core steel and iron cladding are both reactive. The blade will develop a natural patina with use, especially when cutting acidic ingredients such as onions, citrus, and tomatoes. This is normal, but the knife can rust if left wet.
Wash by hand only, wipe during prep when working with acidic foods, and dry thoroughly after washing. Avoid leaving the blade sitting on a damp board or in the sink.
Use on wooden or soft plastic chopping boards only. Avoid bones, frozen food, hard squash, and anything that may twist or chip the edge.
Blade Shape: Gyuto
Blade Length: 180mm
Blade Height:
Steel: Blue Super / Aogami Super
Construction:
Cladding: Iron / Suminagashi
Finish: Kurouchi Suminagashi
Handle:
Handle Type:
HRC:
Bevel: Double bevel
Weight:
Overall Length:
You must be over 18 to purchase this knife. Age is verified at checkout and again by the courier upon delivery. The parcel must be received by someone over the age of 18.
We ship Tuesday to Saturday using Royal Mail Tracked 24.
All knives ship via an age verified service in accordance with The Offensive Weapons Act 2019, which will mean the postie will need you to be in to receive the delivery & to check your ID if you look under 25.
The law also requires us to carry out a soft age check of the purchaser after checkout, this is done by an automated system that usually doesn't require your input, although we will need to contact you for proof of age if you fail, which can sometimes happen if you use a work address.
of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.
