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The Gyuto is Japan's answer to the Western chef's knife and one of the most versatile knife shapes in the kitchen. Designed for a broad range of everyday preparation, it's equally at home chopping vegetables, slicing meat and preparing fish.
At 180mm, this is a compact take on the traditional Gyuto, offering the versatility of a chef's knife in a slightly shorter, more manageable size.
The blade features a Suminagashi finish, named after the traditional Japanese art of floating ink on water. The layered pattern creates flowing, wave-like lines across the blade, giving each knife its distinctive appearance.
The knife is finished with a Zelkova wood handle. Zelkova, known as Keyaki in Japan, is a hardwood valued for its attractive grain and durability. The traditional octagonal shape provides a comfortable, secure grip.
The Ohishi name has a lovely connection to both food and place. Oishii is the Japanese word for “delicious”, while Ohishi is also the name of a small village near Mount Fuji where the business began.
The brand was created around a simple idea: making thoughtfully designed, finely tuned kitchen knives to help people make delicious food — “oishii” meals made with Ohishi knives.
The blade uses Shirogami, also known as White Steel, a traditional Japanese high-carbon steel known for its purity and ability to take an exceptionally fine, sharp edge.
Shirogami has a relatively simple composition, with very few additional alloying elements. This allows it to take a highly refined cutting edge and makes it particularly popular among Japanese knife makers and sharpeners.
The Suminagashi finish provides a distinctive layered appearance, combining traditional Japanese aesthetics with the cutting performance of Shirogami steel.
Shirogami is a reactive carbon steel and requires more care than a stainless knife. The exposed carbon steel will naturally develop a patina with use and can rust if left wet or dirty.
Always hand wash and dry the knife immediately after use, particularly after cutting acidic ingredients. Never put a Japanese kitchen knife in the dishwasher and avoid cutting frozen foods, bones or other very hard ingredients.
Blade shape – Gyuto
Maker – Ohishi
Steel – Shirogami / White Carbon Steel
Blade length – 180mm
Blade finish – Suminagashi
Handle – Zelkova Wood
Made in – Japan
As with all Japanese knives, slight variations in finish and appearance may occur from knife to knife.
You must be aged 18 or over to purchase this knife. Age verification is required when purchasing knives from Community Cutlery, and age and identity checks may also be required on delivery.
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.
