The Gyuto is Japan’s answer to the western chef knife, in a country where the food culture has given birth to a myriad of highly specialised knives with specific jobs, the gyuto is an all round knife to cover all the bases. It was created in the latter part of the 19c after the son of a prominent Japanese blacksmith visited the west to investigate new knife making technologies, he returned with a few samples and a load of ideas and ever since then it has evolve into the hugely popular style we recognise today.
The Nami range of stainless Damascus knives is a great choice for anyone looking to branch out into or expand their range of Japanese knives without the added responsibility of caring for carbon steel. AUS10 is a durable knife material with good sharpen ability and edge retention.
Nashiji Gyuto 210mm
Blade Material – Damascus AUS10 Steel
Handle Material – Lacquered Oak
Blade length – 210mm
Total Length – 365mm
Blade Height – 60mm
Sakai, in the Osaka region of Japan has been a thriving hub for Japanese blade making for over 600 years. Sakai Kikumori, itself approaching 100 years in business, continue to work with some of the areas most skilled craftspeople to produce a broad range of cutlery.
These knives are stainless steel, so stain resistant but for many reasons – Never put them in the dishwasher, wash by hand, avoid submerging and dry immediately.
Knives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.