{"title":"Gyuto Knives - Hand-Forged Japanese Chef Knives | Tokushu Knife","description":"\u003ch2\u003eJapanese Gyuto Knives\u003c\/h2\u003e\n\u003cp\u003eThe gyuto is the Japanese equivalent of a Western chef knife: a versatile profile for vegetables, herbs, fruit, fish, and boneless proteins. Most home cooks choose a 210mm gyuto, while professionals and cooks who want more reach often prefer 240mm.\u003c\/p\u003e\n\u003ch3\u003eHow to choose\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e180–210mm:\u003c\/strong\u003e compact, controlled, and suitable for most home kitchens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e240mm and above:\u003c\/strong\u003e more board coverage and smoother long slicing strokes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStainless steel:\u003c\/strong\u003e simpler daily maintenance and strong corrosion resistance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon steel:\u003c\/strong\u003e responsive sharpening and a keen edge, with prompt washing and drying required.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorkhorse grind:\u003c\/strong\u003e more substantial feel and often stronger food release.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLaser grind:\u003c\/strong\u003e very thin geometry and low cutting resistance, requiring careful technique.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash and dry immediately. Do not use Japanese gyuto knives on bones, frozen food, glass, stone, ceramic, or metal cutting surfaces. Use a quality wooden or soft synthetic board and avoid twisting or scraping with the cutting edge.\u003c\/p\u003e\n\u003cp\u003eBrowse the live products below for exact measurements, steel, maker, handle, price, and availability. Need guidance? \u003ca href=\"\/en-nl\/pages\/contact\"\u003eContact us\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"moritaka-hamono-gyuto-aogami-super-210mm","title":"Moritaka Knives Aogami Super Gyuto 210mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eExperience the long-standing forging tradition of Moritaka Hamono with the Moritaka Aogami Super Kurouchi 210mm Gyuto. Handcrafted in Yatsushiro, Japan by a maker with more than 700 years of history, this Japanese chef knife combines a rustic kurouchi finish, Aogami Super carbon steel, and a comfortable octagonal walnut wa handle. The result is a sharp, responsive, and highly capable gyuto for daily prep, professional kitchen work, and serious home cooking.\u003c\/p\u003e\n\u003cp\u003eThe 210mm gyuto is one of the most practical sizes for European kitchens, offering enough blade length for slicing meat, chopping vegetables, mincing herbs, and preparing everyday meals without feeling oversized. The Aogami Super core is known for excellent edge retention and crisp sharpening feedback, while the soft iron cladding gives the knife its traditional forged character. This is a carbon steel knife, so it should be hand washed, dried immediately, and stored dry after each use.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this Moritaka 210mm gyuto suitable for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. The 210mm blade length is versatile, manageable, and easy to use in most home kitchens. It is especially well suited for cooks who want a sharper, more precise alternative to a standard Western chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is Aogami Super steel good for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Aogami Super, also called Blue Super steel, is valued for its sharp edge, strong edge retention, and excellent sharpening response. It is a great choice for cooks who want a high-performance carbon steel Japanese knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for a carbon steel Japanese knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash by hand only, dry immediately after use, and avoid leaving the blade wet or dirty on the counter. The soft iron cladding and carbon steel edge can develop a natural patina over time. For longer storage, apply a light coat of tsubaki oil to help protect the blade.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith: \u003c\/strong\u003eMoritaka Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Yatsushiro, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Hand-Forged Warikomi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super \/ Blue Super Carbon Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Soft Iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTang:\u003c\/strong\u003e Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Grind:\u003c\/strong\u003e Even \/ Ambidextrous, see choil photo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Octagonal Walnut Wa Handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e Black Pakka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 212mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 352mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 46.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 3.3mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 5 oz \/ approximately 142g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 65 HRC\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePlease note that because Moritaka knives are handmade, individual dimensions, weight, finish, and handle fit may vary slightly from knife to knife.\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":49248478658817,"sku":"KG-210","price":259.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/MoritakaGyuto2.jpg?v=1781200880"},{"product_id":"takamura-migaki-sg2-180mm-gyuto","title":"Takamura SG2 Migaki Gyuto 180mm","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eTakamura SG2 Migaki Gyuto 180mm: The Precision Laser\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eTakamura SG2 Migaki Gyuto 180mm\u003c\/strong\u003e is a compact, high-performance Japanese chef knife made by \u003cstrong\u003eTakamura Hamono\u003c\/strong\u003e in Echizen, Japan. Famous for its exceptionally thin “laser” geometry, this gyuto moves effortlessly through vegetables, boneless proteins, herbs, and everyday prep with minimal resistance.\u003c\/p\u003e\n\u003cp\u003eTakamura knives are respected by professional chefs and serious home cooks for their precise grinds, excellent heat treatment, and outstanding cutting feel. The lightweight construction, thin edge, and balanced Western handle make this 180mm gyuto fast, controlled, and comfortable during detailed kitchen work.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose a 180mm Gyuto?\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003e180mm gyuto\u003c\/strong\u003e offers the versatility of a Japanese chef knife in a more compact and agile format. It is an excellent choice for smaller kitchens, tight prep spaces, and cooks who find a traditional 210mm chef knife larger than necessary.\u003c\/p\u003e\n\u003cp\u003eThe blade provides enough height for comfortable board work while remaining nimble enough for trimming, portioning, slicing, and precision cuts. It is particularly well suited to home cooks, chefs with smaller hands, and anyone seeking a lightweight multipurpose knife with excellent control.\u003c\/p\u003e\n\u003ch2\u003eSG2 Powder Stainless Steel\u003c\/h2\u003e\n\u003cp\u003eAt the core of the Takamura Migaki Gyuto is \u003cstrong\u003eSG2 powder stainless steel\u003c\/strong\u003e, also commonly known as \u003cstrong\u003eR2 steel\u003c\/strong\u003e. This advanced powdered metallurgy steel is known for its fine carbide structure, excellent edge retention, corrosion resistance, and ability to take an exceptionally sharp edge.\u003c\/p\u003e\n\u003cp\u003eThe SG2 core is hardened to approximately \u003cstrong\u003e63 HRC\u003c\/strong\u003e and protected by stainless-steel cladding. Its smooth \u003cstrong\u003emigaki finish\u003c\/strong\u003e gives the blade a clean, understated appearance while helping it move smoothly through ingredients. The factory edge is ground extremely thin, delivering the precise cutting performance for which Takamura knives are renowned.\u003c\/p\u003e\n\u003ch2\u003eSignature Red Pakkawood Handle\u003c\/h2\u003e\n\u003cp\u003eThe knife is fitted with Takamura’s recognizable \u003cstrong\u003ered pakkawood Western handle\u003c\/strong\u003e and stainless-steel bolster. The durable, moisture-resistant handle provides a secure and familiar grip while maintaining the knife’s lightweight, forward-responsive feel.\u003c\/p\u003e\n\u003cp\u003eIts compact proportions and slim profile make the Takamura 180mm Gyuto comfortable for both pinch-grip and handle-grip users.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is the Takamura 180mm Gyuto suitable for home cooks?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. Its compact size, stainless construction, light weight, and exceptional sharpness make it an excellent everyday chef knife for home kitchens. However, the very thin edge requires careful cutting technique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: What foods can I prepare with this knife?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e The Takamura SG2 Gyuto is ideal for vegetables, herbs, fruit, fish, and boneless meat. It should not be used on bones, frozen food, hard seeds, shells, or other ingredients that could damage its thin edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is SG2 steel difficult to maintain?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e SG2 is stainless and considerably easier to maintain than traditional carbon steel. Hand wash the knife, dry it immediately after use, and avoid dishwashers. Although it is corrosion resistant, it should not be left wet or exposed to acidic food residue for extended periods.\u003c\/p\u003e\n\u003ch2\u003eUse and Care\u003c\/h2\u003e\n\u003cp\u003eThis is a precision Japanese knife with a very thin, high-hardness cutting edge. Use smooth slicing, chopping, and push-cutting motions. Avoid twisting the blade, scraping the cutting board with the edge, or applying sideways pressure during use.\u003c\/p\u003e\n\u003cp\u003eAlways use a soft, knife-friendly cutting board made from quality wood, soft synthetic material, or rubber. Avoid glass, stone, ceramic, bamboo, and other hard surfaces that can quickly dull or chip the edge.\u003c\/p\u003e\n\u003cp\u003eHand wash with mild detergent and dry immediately. Do not place the knife in a dishwasher. For routine maintenance, use fine ceramic honing tools, a leather strop, or quality Japanese whetstones rather than a coarse pull-through sharpener.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Takamura Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto \/ Japanese Chef Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SG2 \/ R2 Powder Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Finish:\u003c\/strong\u003e Migaki Polished Finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 180mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e 1.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Geometry:\u003c\/strong\u003e 50\/50 Double Bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Red Pakkawood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBolster:\u003c\/strong\u003e Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Vegetables, fruit, herbs, fish, and boneless meat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash and dry immediately; do not use on bones or frozen food\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Takamura Hamono","offers":[{"title":"Default Title","offer_id":49248491438337,"sku":null,"price":199.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/takamura-gyuto-sg2-180mm-01_9ee18510-8f1c-4328-99b2-83eb95bf737c.jpg?v=1781201641"},{"product_id":"moritaka-hamono-aogami-super-kurouchi-240mm-gyuto","title":"Moritaka Knives Aogami Super Gyuto 240mm","description":"\u003ch2\u003eMoritaka Aogami Super Kurouchi Gyuto 240mm\u003c\/h2\u003e\n\u003cp\u003eHand-forged by Moritaka Hamono in Yatsushiro, Japan, this 240mm gyuto combines a high-performance Aogami Super carbon-steel core with soft-iron cladding, a traditional kurouchi finish, and Moritaka’s stainless-steel tang construction.\u003c\/p\u003e\n\u003cp\u003eThe longer gyuto profile is well suited to slicing proteins, processing larger vegetables, chopping herbs, and high-volume prep. Aogami Super is valued for excellent edge retention, a crisp cutting feel, and responsive sharpening.\u003c\/p\u003e\n\u003cp\u003eThis is a reactive carbon-steel knife. Hand wash it, dry it immediately, and do not leave it wet or in contact with acidic food. A natural patina will develop with use.\u003c\/p\u003e\n\u003ch2\u003eRecommended setup\u003c\/h2\u003e\n\u003cp\u003eOptional professional sharpening is available through our \u003ca href=\"\/en-nl\/collections\/sharpening-accessories\"\u003eMalta workshop services\u003c\/a\u003e. To help preserve the edge, use a knife-friendly surface such as a \u003ca href=\"\/en-nl\/collections\/hasegawa-cutting-board\"\u003eHasegawa cutting board\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Moritaka Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Yatsushiro, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto \/ Japanese chef knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Aogami Super \/ Blue Super carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Soft iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTang:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e Approximately 242mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e Approximately 47mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e Approximately 2.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 167g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 65 HRC\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csmall\u003eMeasurements and finish may vary slightly because each knife is forged and finished by hand.\u003c\/small\u003e\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":49248496156929,"sku":"KG-240","price":269.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/Moritaka240mmGyuto.jpg?v=1781202148"},{"product_id":"nigara-sg-strix-kurouchi-damascus-gyuto-210mm","title":"Nigara SG-STRIX Kurouchi Damascus Gyuto 210mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eNigara SG-STRIX Kurouchi Damascus Gyuto 210mm\u003c\/strong\u003e pairs Nigara Hamono’s bold finishing work with a high-performance SPG-STRIX powdered stainless-steel core. The dark kurouchi upper blade, subtle hammered texture and flowing stainless Damascus cladding make this a visually distinctive knife, but the appeal is more than cosmetic: the thin edge, useful heel height and agile 210mm profile make it an excellent all-purpose chef knife.\u003c\/p\u003e\n\u003cp\u003eThis example is fitted with a one-of-one \u003cstrong\u003ePrisma Knife custom wa handle\u003c\/strong\u003e, combining figured wood with blue-green and rose-toned resin. The exact knife shown is the knife you will receive. The product is structured by handle so additional individually photographed variants can be added in the future.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-performance stainless core:\u003c\/strong\u003e SPG-STRIX offers excellent edge retention, high attainable sharpness and strong corrosion resistance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile 210mm profile:\u003c\/strong\u003e Long enough for efficient prep while remaining nimble for everyday home and professional use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDistinctive Nigara finish:\u003c\/strong\u003e Kurouchi, hammered texture and polished Damascus create strong contrast without compromising cutting performance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne-of-one custom handle:\u003c\/strong\u003e The fitted Prisma Knife handle gives this example its own character and is represented by the product photographs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eBest Uses\u003c\/h2\u003e\n\u003cp\u003eDesigned for general kitchen preparation including vegetables, herbs, fruit and boneless proteins. The gently curved profile works well for push cutting, slicing and controlled rocking, while the fine tip handles detailed work comfortably.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Nigara Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki, Aomori, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SPG-STRIX powdered stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi, hammered and Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 210mm class; cutting edge typically approximately 198–200mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 49mm at the heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e Approximately 2.0–2.3mm at the heel; batch dependent\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e Double bevel, approximately 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Varies by selected option; current variant fitted with a Prisma Knife custom wa handle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csmall\u003eJapanese knives are finished by hand, so measurements may vary slightly between examples. Natural wood and resin patterns are unique.\u003c\/small\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry promptly after use. Do not use on bones, frozen food or hard cutting surfaces, and avoid twisting the edge in the cut. Maintain with a ceramic honing rod or fine strop as appropriate, and sharpen on whetstones when needed.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":49248781992193,"sku":null,"price":525.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-sg-strix-kurouchi-damascus-gyuto-210mm-prisma-handle-03-reverse_578b7565-fb96-4a17-b0c8-d3c0570a180c.jpg?v=1784400899"},{"product_id":"yoshikazu-tanaka-aogami-super-gyuto-255mm-prisma-handle","title":"Yoshikazu Tanaka Aogami Super Kasumi Gyuto 255mm with Prisma Knife Handle","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eYoshikazu Tanaka Aogami Super Kasumi Gyuto 255mm with Prisma Knife Handle\u003c\/strong\u003e is a rare, high-performance Sakai gyuto built around three levels of mastery: forged by legendary blacksmith \u003cstrong\u003eYoshikazu Tanaka\u003c\/strong\u003e, sharpened and finished by a master Sakai sharpener, and completed with a handcrafted \u003cstrong\u003ePrisma Knife wa handle\u003c\/strong\u003e. This is not a standard production gyuto. It is a special project knife made for cooks and collectors who want exceptional steel, classic Sakai geometry, and a handle that feels as special as the blade itself.\u003c\/p\u003e\n\u003cp\u003eAt the core is \u003cstrong\u003eAogami Super\u003c\/strong\u003e, one of the most respected Japanese carbon steels for edge retention, sharpenability, and aggressive cutting feedback. Heat treated to approximately \u003cstrong\u003e65 HRC\u003c\/strong\u003e, this gyuto is designed to take a very keen edge and hold it through serious prep. Compared with many stainless gyuto knives, Aogami Super feels more responsive on the stones and more lively on the board, making it a favorite for cooks who value precision and edge performance above low-maintenance convenience.\u003c\/p\u003e\n\u003cp\u003eThe blade features a traditional \u003cstrong\u003ekasumi finish\u003c\/strong\u003e, creating a soft misty contrast between the exposed carbon core and the cladding above it. At roughly \u003cstrong\u003e255mm\u003c\/strong\u003e, this gyuto gives excellent board coverage for slicing proteins, breaking down vegetables, and handling larger prep tasks with fewer strokes. With a tall heel around \u003cstrong\u003e57mm\u003c\/strong\u003e, it offers generous knuckle clearance and a confident feel for push cuts, chopping, and long slicing motions.\u003c\/p\u003e\n\u003cp\u003eThe custom \u003cstrong\u003ePrisma Knife handle\u003c\/strong\u003e elevates the entire build. Prisma handles are known for their careful material selection, clean fit and finish, and refined balance. On a blade of this caliber, the handle is not an afterthought—it is part of the final performance package, helping the knife feel stable, controlled, and visually striking in hand.\u003c\/p\u003e\n\u003cp\u003eThis is a carbon steel Japanese chef knife and should be treated with respect. Wipe it dry during use, avoid leaving acidic foods on the blade, and never use it on bones, frozen food, hard squash stems, or anything harder than you would comfortably chew. Optional sharpening by \u003cstrong\u003eChef John Muscat\u003c\/strong\u003e is available upon request for customers who want an additional Tokushu Knife Malta final edge refinement before delivery.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What makes this Yoshikazu Tanaka gyuto special?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This knife combines rare Aogami Super carbon steel, a traditional kasumi finish, high hardness around 65 HRC, master Sakai forging, expert sharpening, and a custom Prisma Knife handle. It is built for serious edge performance while still carrying the soul and feel of traditional Sakai craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this knife suitable for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, but it is best for experienced home cooks or professionals who understand Japanese carbon steel knives. It rewards good technique with outstanding sharpness and edge retention, but it should not be treated like a German-style workhorse knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for an Aogami Super kasumi gyuto?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wipe the blade clean and dry during use, especially after cutting acidic ingredients. Do not leave it wet or dirty on the board. Over time, the carbon steel edge and soft iron cladding will develop a natural patina. For longer storage, apply a light coat of food-safe blade oil and store the knife safely in a saya, blade guard, or secure knife rack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a 255mm gyuto best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A 255mm gyuto is excellent for larger prep tasks where extra blade length improves efficiency. It works beautifully for slicing proteins, breaking down large vegetables, chopping herbs, and general chef knife work. The added length gives smoother draw cuts and better board coverage than a smaller 210mm gyuto.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpener:\u003c\/strong\u003e Master Sakai sharpener Shotaro Nomura \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptional Final Sharpening:\u003c\/strong\u003e Chef John Muscat available upon request\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Reactive iron cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kasumi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeasured Blade Length:\u003c\/strong\u003e Approximately 245mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e Approximately 57mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid:\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight: \u003c\/strong\u003eSerious buyers contact us for specs. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Custom Prisma Knife handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Orientation:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCare Note:\u003c\/strong\u003e This is a reactive carbon steel knife. Hand wash only, dry immediately, and avoid dishwashers, soaking, bones, frozen foods, and twisting through dense ingredients.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yoshikazu Tanaka","offers":[{"title":"Default Title","offer_id":49248839663873,"sku":null,"price":795.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/CC8F1A1A-D18D-4FE8-A187-030671A9EF81_1_201_a.jpg?v=1783520667"},{"product_id":"daruma-hamono-ginsan-3-migaki-gyuto-210mm","title":"Daruma Hamono Ginsan #3 Migaki Gyuto 210mm","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eDaruma Hamono Ginsan #3 Migaki Gyuto 210mm\u003c\/strong\u003e is a refined stainless Japanese chef knife designed for cooks who want clean cutting performance, easy care, and a choice of handle styles. This Tokushu Knife Malta offering is available with \u003cstrong\u003eCypress and Horn\u003c\/strong\u003e or \u003cstrong\u003eAmboyna Burl and Horn\u003c\/strong\u003e handles, giving European customers a semi-custom Japanese gyuto without the long wait of a full custom build.\u003c\/p\u003e\n\u003cp\u003eGinsan, also known as Silver #3, is one of the most respected stainless steels used in Japanese kitchen knives. It sharpens more like traditional carbon steel than many modern stainless options, takes a crisp edge, and offers excellent corrosion resistance for daily use. That makes this Daruma Hamono gyuto especially appealing for home cooks, chefs, and collectors who want serious Japanese knife performance without the extra maintenance demands of fully reactive carbon steel.\u003c\/p\u003e\n\u003cp\u003eDaruma Hamono is a young Japanese knife brand from Hirosaki City in Aomori Prefecture, led by rising smith \u003cstrong\u003eAki Furukawa\u003c\/strong\u003e. Furukawa brings high-level grinding and finishing experience to this Ginsan line, resulting in a blade that feels light, precise, and clean through food. Our measured sample comes in at approximately \u003cstrong\u003e212mm along the edge\u003c\/strong\u003e, with a \u003cstrong\u003e50.8mm heel height\u003c\/strong\u003e and a blade-only weight of \u003cstrong\u003e114g\u003c\/strong\u003e. Fitted with either available handle, it is a nimble, balanced 210mm gyuto suited for the majority of kitchen prep.\u003c\/p\u003e\n\u003cp\u003eThe smooth \u003cstrong\u003eMigaki polished finish\u003c\/strong\u003e gives the knife a clean, understated look while helping it wipe down easily during service. The three-layer stainless-clad Ginsan construction provides the practical benefits European cooks often look for: edge performance, stainless convenience, and a versatile profile for meat, fish, fruit, and vegetables.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this Daruma Hamono Ginsan Gyuto suitable for professional chefs and home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. The 210mm gyuto is one of the most versatile Japanese chef knife sizes, making it practical for professional prep work and everyday home cooking. It is long enough for efficient slicing and chopping, but still compact enough for smaller kitchens, apartments, and European workspaces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What makes Ginsan #3 steel a good choice?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Ginsan #3 stainless steel is loved because it offers a very good balance of sharpness, edge feel, and corrosion resistance. It can take a fine Japanese edge while being much easier to maintain than reactive carbon steels such as White #2 or Blue #2.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Does this knife come with a handle?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. Tokushu Knife Malta offers this knife with \u003cstrong\u003eCypress and Horn\u003c\/strong\u003e or \u003cstrong\u003eAmboyna Burl and Horn\u003c\/strong\u003e handles, allowing you to choose the look and feel that best suits you. Availability is shown in the variant selector.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this stainless Japanese gyuto?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash by hand with mild soap, dry immediately, and never put it in the dishwasher. Although Ginsan is stainless, it should still be treated like a high-performance Japanese knife. Avoid frozen food, bones, hard squash, twisting cuts, and scraping the board with the edge. For best results, use a knife-friendly cutting board and maintain the edge with proper sharpening or light stropping.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Daruma Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Aki Furukawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki City, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto \/ Japanese chef knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Ginsan #3 \/ Silver #3 stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Three-layer san-mai construction\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Migaki polished finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 212mm measured edge length, nominal 210mm class\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 50.8mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid-Blade:\u003c\/strong\u003e 1.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness 1cm from Tip:\u003c\/strong\u003e 0.4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length Before Handle Installation:\u003c\/strong\u003e 304mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade-Only Weight:\u003c\/strong\u003e 114g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Cypress and Horn or Amboyna Burl and Horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 60–61 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Meat, fish, vegetables, fruit, herbs, and general kitchen prep\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash and dry immediately; do not use on bones, frozen food, or hard materials\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Tokushu Knife","offers":[{"title":"Cypress and Horn","offer_id":49535667994881,"sku":null,"price":329.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna Burl and Horn","offer_id":49535668027649,"sku":null,"price":329.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/daruma-hamono-ginsan-3-migaki-gyuto-210mm-05_917fed67-f04b-453e-ad16-cde7444faa53.jpg?v=1783439612"},{"product_id":"daruma-hamono-ginsan-3-migaki-gyuto-240mm-gyuto","title":"Daruma Hamono Ginsan #3 Migaki Gyuto 240mm","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eDaruma Hamono Ginsan #3 Migaki Gyuto 240mm\u003c\/strong\u003e is a long, light and precise Japanese chef knife built for confident slicing, efficient prep and clean push cuts. Its Ginsan #3 stainless core combines a crisp, fine edge with easier everyday care, while the smooth Migaki polish gives the blade an understated, refined finish.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003e240mm along the edge\u003c\/strong\u003e, this gyuto offers extra reach and working space for larger vegetables, proteins and high-volume prep. Despite its size, the measured knife weighs only \u003cstrong\u003e183g\u003c\/strong\u003e. The 2mm spine tapers to approximately 0.5mm near the tip, creating a nimble point for detail work and a blade that moves cleanly through food.\u003c\/p\u003e\n\u003cp\u003eThis Tokushu Knife Malta listing is available in two fitted wa-handle options: \u003cstrong\u003eCypress and Horn\u003c\/strong\u003e or \u003cstrong\u003eAmboyna Burl and Horn\u003c\/strong\u003e. Each natural handle has unique grain and colour, so the product photographs show the actual available knives. Select the handle variant that matches your preferred look.\u003c\/p\u003e\n\u003cp\u003eDaruma Hamono works in Hirosaki City, Aomori Prefecture, under blacksmith Aki Furukawa. The three-layer stainless-clad Ginsan construction delivers the sharpness and sharpening response associated with fine Japanese steels, together with excellent corrosion resistance for professional and home kitchens.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ: What is a 240mm gyuto best suited for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e It is an all-purpose chef knife with extra reach for large produce, meat and fish portioning, long slicing strokes and busy prep sessions. Cooks who use a pinch grip often find a 240mm gyuto surprisingly agile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is Ginsan #3 stainless?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. Ginsan #3, also called Silver #3, is a fine-grained stainless steel valued for taking a crisp edge while remaining easier to maintain than reactive carbon steel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: How should I care for this knife?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Hand wash with mild soap and dry immediately. Do not use a dishwasher, cut frozen food or bones, twist the edge, or scrape the board with the cutting edge. Sharpen on quality whetstones and use a knife-friendly cutting board.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Daruma Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Aki Furukawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki City, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto \/ Japanese chef knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Ginsan #3 \/ Silver #3 stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Three-layer san-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Migaki polished finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 240mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 375mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 51mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid-Blade:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness Near Tip:\u003c\/strong\u003e 0.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 183g (measured sample; natural-handle variation is possible)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Options:\u003c\/strong\u003e Cypress and Horn; Amboyna Burl and Horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 60–61 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Meat, fish, vegetables, fruit, herbs and general kitchen prep\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash and dry immediately; do not use on bones, frozen food or hard materials\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Tokushu Knife","offers":[{"title":"Cypress and Horn","offer_id":50221719585025,"sku":"DAR-G3-MIG-GY240-CYP","price":349.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna Burl and Horn","offer_id":50221719617793,"sku":"DAR-G3-MIG-GY240-AMB","price":349.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/daruma-ginsan-migaki-gyuto-240mm-cypress-horn-01_45586dd6-2ce4-4a2c-8105-3b8843bb89d4.jpg?v=1787580807"},{"product_id":"hatsukokoro-kaijin-blue-2-gyuto-210mm","title":"Hatsukokoro Kaijin Blue #2 Gyuto 210mm","description":"\u003ch2\u003eHatsukokoro Kaijin Blue #2 Gyuto 210mm\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Kaijin combines a Blue #2 carbon-steel core with stainless cladding and a mono olivewood wa handle. It offers the sharpness and sharpening response of traditional carbon steel while keeping most of the blade face easier to maintain.\u003c\/p\u003e\n\u003cp\u003eThe 210mm-class gyuto profile is versatile for vegetables, herbs, fruit, fish, and boneless proteins. Its tall heel and moderate weight provide comfortable knuckle clearance and a confident feel for push cutting, controlled rocking, and slicing.\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eThe exposed Blue #2 edge is reactive and will develop a natural patina. Hand wash, dry immediately, and avoid dishwashers, bones, frozen food, hard shells, and twisting cuts. A light coat of food-safe camellia oil may be used before extended storage.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLine:\u003c\/strong\u003e Kaijin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Blue #2 \/ Aogami #2 carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e Approximately 218mm cutting edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e Approximately 50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e Approximately 2.2mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 166g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Mono olivewood octagonal wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 62 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csmall\u003eMeasurements and natural handle appearance may vary slightly.\u003c\/small\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49248881869057,"sku":null,"price":159.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-kaijin-blue-2-gyuto-210mm-mono-olive-handle-02.jpg?v=1781214017"},{"product_id":"nigara-vg-xeos-tsuchime-gyuto-210mm","title":"Nigara VG-XEOS Tsuchime Gyuto 210mm (Edge Length 195mm)","description":"\u003ch2\u003eOverview: Nigara VG-XEOS Tsuchime Gyuto 210mm\u003c\/h2\u003e\n\u003cp\u003eThe Nigara VG-XEOS Tsuchime Gyuto brings together Nigara Hamono’s long blacksmithing heritage with a modern stainless powdered steel designed for strong edge retention, toughness, and easier care than carbon steel. This is a versatile Japanese chef’s knife with a thin, precise grind and a striking tsuchime Damascus finish.\u003c\/p\u003e\n\u003cp\u003ePlease note: although this is listed as a 210mm Gyuto, Nigara measures many of their knives from the tip to the machi. The actual cutting edge on this knife measures approximately 195mm, making it a slightly more compact and nimble gyuto while still offering the reach and profile expected from a chef’s knife.\u003c\/p\u003e\n\u003cp\u003eThis blade was paired at our Tokushu Knife Malta workshop with a select amboyna burl and horn wa-handle. The warm burl figuring gives the knife a custom, elevated feel while the horn ferrule adds a clean traditional transition into the blade. The result is a high-performance Nigara gyuto with a handle chosen specifically to complement the blade’s balance and visual character.\u003c\/p\u003e\n\u003ch3\u003eKey Features:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eVG-XEOS Core Steel: Modern stainless steel with strong edge retention, good toughness, and easier maintenance than reactive carbon steel.\u003c\/li\u003e\n\u003cli\u003eTsuchime Damascus Finish: A hammered and layered finish that adds visual depth and may help reduce food drag during prep.\u003c\/li\u003e\n\u003cli\u003eCustom Malta Handle Pairing: Fitted with a select amboyna burl and horn wa-handle at our Tokushu Knife Malta workshop.\u003c\/li\u003e\n\u003cli\u003eCompact Gyuto Feel: Listed as 210mm by Nigara’s tip-to-machi measurement, with an approximate 195mm cutting edge for excellent control.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Nigara Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eListed Length:\u003c\/strong\u003e 210 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e  195 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e VG-XEOS Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Tsuchime \/ Hammered Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Select Amboyna Burl with Horn Ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Fitting:\u003c\/strong\u003e Paired at Tokushu Knife Malta workshop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double Bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Vegetables, proteins, herbs, and general chef’s knife prep\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Why is this called a 210mm gyuto if the edge is about 195mm?\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Nigara often measures from the tip to the machi, rather than only the sharpened cutting edge. The cutting edge on this knife is approximately 195mm, giving it a slightly shorter, more controlled feel than some other 210mm gyutos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: What makes VG-XEOS different?\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA:\u003c\/strong\u003e VG-XEOS is a modern stainless steel from the Takefu steel family. It is designed to offer strong edge retention and corrosion resistance while remaining practical for everyday kitchen use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is this knife fully stainless?\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA:\u003c\/strong\u003e The blade uses stainless VG-XEOS core steel with stainless Damascus cladding, so it is much easier to maintain than carbon steel. It should still be washed and dried by hand after use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: What is special about the handle?\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This knife was paired with a select amboyna burl and horn handle at our Tokushu Knife Malta workshop. Amboyna burl is prized for its rich figure and warm tone, giving each handle a unique appearance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: How should I care for this knife?\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Hand wash only, dry immediately, and avoid bones, frozen foods, hard seeds, twisting cuts, or scraping the board with the edge. For best performance, use a quality soft cutting board such as Hasegawa, or end-grain wood.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Amboyna Burl and Horn","offer_id":49527265460481,"sku":null,"price":395.0,"currency_code":"EUR","in_stock":false},{"title":"Cypress and Horn","offer_id":49527265493249,"sku":null,"price":395.0,"currency_code":"EUR","in_stock":true},{"title":"Blue Prisma","offer_id":49841207968001,"sku":null,"price":449.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-vg-xeos-tsuchime-gyuto-210mm-amboyna-burl-horn-handle-02.jpg?v=1783272392"},{"product_id":"hatsukokoro-ginrei-silver-3-gyuto-210mm-with-mono-ebony-handle","title":"Hatsukokoro Ginrei Silver #3 Gyuto 210mm with Mono Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Ginrei Silver #3 Gyuto 210mm with mono ebony handle is a stainless Japanese chef knife built for everyday prep with a clean balance of sharpness, ease of care, and value. Made with a Silver #3 steel core, also known as Ginsan, Ginsanko, or Gingami #3, this gyuto gives cooks a fine-grained stainless steel that sharpens well and offers a cutting feel many users associate with carbon steel, without the same level of reactivity.\u003c\/p\u003e\n\u003cp\u003eThe 210mm gyuto is one of the most versatile Japanese knife sizes. This Tokushu Knife-measured example has a 208mm blade length, making it efficient for slicing, chopping, and daily board work while still feeling approachable in most home kitchens. It works well for vegetables, boneless proteins, herbs, fruit, and general meal prep. The thin spine and fine 0.4mm tip help the knife feel precise and responsive through detail cuts and smooth slicing.\u003c\/p\u003e\n\u003cp\u003eThe mono ebony wa handle gives this version a refined, clean look and a premium feel in hand. For cooks looking for a first serious Japanese chef knife, a lower-maintenance stainless workhorse, or a reliable daily gyuto with elegant styling, the Hatsukokoro Ginrei Silver #3 Gyuto is a strong choice. For best edge life, use a knife-friendly board such as a Hasegawa cutting board, and maintain the edge between sharpenings with a leather strop.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Hatsukokoro Ginrei Silver #3 Gyuto good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. This is an excellent Japanese chef knife for home cooks because it uses stainless Silver #3 steel, has an approachable gyuto profile, and offers strong cutting performance without the extra care required by reactive carbon steel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is Silver #3 steel?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Silver #3, also called Ginsan or Gingami #3, is a stainless Japanese steel known for its fine grain structure, clean edge taking, and easy sharpening feel. It is a great option for cooks who want Japanese knife performance with simpler maintenance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a 210mm gyuto used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A 210mm gyuto is a Japanese chef knife used for vegetables, herbs, fruit, and boneless proteins. It is one of the best all-purpose sizes because it gives enough blade length for efficient prep while still feeling easy to control.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for this knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash by hand, dry after use, and avoid the dishwasher. Even though Silver #3 is stainless, proper care protects the edge and finish. Do not cut frozen food, bones, or use the knife on glass, stone, ceramic, or other hard cutting surfaces.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLine:\u003c\/strong\u003e Ginrei\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Silver #3 \/ Ginsan \/ Ginsanko \/ Gingami #3 stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Finish:\u003c\/strong\u003e Nashiji\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 208mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 348mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 47.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 1.95mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid:\u003c\/strong\u003e 1.84mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness Near Tip:\u003c\/strong\u003e 0.4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 149g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Mono ebony octagonal wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately HRC 60–62\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e Thin behind the edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeasurements:\u003c\/strong\u003e Specs measured by Tokushu Knife staff\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49248901267713,"sku":null,"price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-ginrei-silver-3-gyuto-210mm-02_815d72a2-16a4-4588-8678-b74b9b4bb2f1.jpg?v=1781214721"},{"product_id":"imai-as-kurouchi-usa-gyuto-220mm-with-sanjo-walnut-handle","title":"Imai AS Kurouchi USA Gyuto 220mm with Sanjo Walnut Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Imai AS Kurouchi USA Gyuto 220mm is a tall, powerful Japanese chef knife built for cooks who want carbon steel edge performance, excellent board presence, and a rustic forged look. With a 221mm blade length, 61.5mm heel height, and 177g weight, this gyuto offers excellent knuckle clearance, confident food contact, and a balanced feel for daily prep.\u003c\/p\u003e\n\u003cp\u003eAt the core is Aogami Super, also known as Blue Super steel, one of the most respected high-carbon steels used in Japanese kitchen knives. It is known for excellent edge retention, strong sharpening response, and the ability to take a very refined edge. The kurouchi finish gives the blade a traditional forged appearance while adding rustic character above the cutting edge.\u003c\/p\u003e\n\u003cp\u003eThis knife is paired with a Sanjo walnut octagonal handle with a maple stripe, giving it a comfortable, natural feel with a clean custom look. The 220mm size sits between a classic 210mm gyuto and a full 240mm workhorse, making it a strong all-around choice for cooks who want extra cutting room without stepping into an oversized blade.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Imai AS Kurouchi Gyuto 220mm good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. The 221mm blade gives home cooks more cutting power than a typical 210mm gyuto while staying easier to manage than many 240mm knives. The tall 61.5mm heel height also gives excellent knuckle clearance and confidence during prep.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is Aogami Super steel best known for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Aogami Super is best known for excellent edge retention, high sharpness potential, and a satisfying sharpening feel. It is a carbon steel, so it should be washed and dried carefully after use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this kurouchi carbon steel knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Do not leave it wet or dirty on the board. Wash by hand, dry immediately, and avoid the dishwasher. For longer storage, a light coat of food-safe knife oil such as \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003eTsubaki oil\u003c\/a\u003e can help protect the carbon steel from rust. Use a knife-friendly board like a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro cutting board\u003c\/a\u003e to help preserve the edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Who is this knife best for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This knife is best for cooks who want a high-performance Japanese gyuto with a traditional forged look, strong edge life, extra heel height, and more cutting length than a standard 210mm chef knife. It is not ideal for users who want a fully stainless, low-maintenance blade.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super \/ Blue Super carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 221mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 369mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight at Heel:\u003c\/strong\u003e 61.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e 3.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Mid):\u003c\/strong\u003e 1.95mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Tip):\u003c\/strong\u003e 0.84mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 177g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Sanjo walnut octagonal handle with maple stripe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e Approximately 64-65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Grind:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":49248914833665,"sku":null,"price":269.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/imai-as-kurouchi-usa-gyuto-220mm-02.jpg?v=1781214952"},{"product_id":"nigara-vg-xeos-tsuchime-gyuto-240mm","title":"Nigara VG-XEOS Tsuchime Gyuto 240mm (Blade Length 225mm)","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Nigara VG-XEOS Tsuchime Gyuto 240mm is a high-performance Japanese chef knife built for cooks who want the reach and efficiency of a full-size gyuto with the easier care of modern stainless steel. Forged by Nigara Hamono in Hirosaki, Aomori, Japan, this knife combines advanced VG-XEOS stainless core steel with soft stainless cladding, giving it strong edge retention, excellent corrosion resistance, and a refined cutting feel without the maintenance demands of reactive carbon steel.\u003c\/p\u003e\n\u003cp\u003eThe 240mm gyuto profile is ideal for slicing proteins, breaking down vegetables, push cutting herbs, and handling larger prep tasks with confidence. The tsuchime hammered finish adds visual texture and can help reduce food sticking during prep, while the thin geometry gives the knife a precise, lively feel on the board. This is a serious Japanese kitchen knife, not a heavy Western chef knife, so it rewards clean technique and should be used with care on a knife-friendly cutting board.\u003c\/p\u003e\n\u003cp\u003eThis listing is offered with different handle options as product variants, allowing you to choose the balance, grip feel, and visual style that best suits your kitchen. Handle material and weight may vary slightly by variant because each knife is finished by hand and fitted individually.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Nigara VG-XEOS Gyuto 240mm good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. This is an excellent choice for serious home cooks who want a larger Japanese chef knife with premium performance and low-maintenance stainless steel. The 240mm length gives more slicing power and board coverage than a 210mm gyuto, making it especially useful for larger vegetables, roasts, fish, and batch prep.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is VG-XEOS steel?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e VG-XEOS is a modern stainless knife steel from Takefu Special Steel, designed for strong edge retention, refined cutting performance, and improved corrosion resistance. It gives this Nigara gyuto a sharp, durable edge while remaining easier to care for than traditional carbon steels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Hand wash only, dry immediately, and never put it in the dishwasher. Avoid frozen food, bones, hard squash stems, lobster shells, parmesan rinds, and twisting or scraping with the edge. Use a soft wooden, rubber, or professional synthetic cutting board to protect the edge and preserve the knife’s performance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this knife suitable for professional kitchens?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Absolutely. The 240mm gyuto format, stainless construction, and strong edge retention make it a very practical professional prep knife. It is best for cooks who already understand Japanese knife technique and want a blade that feels fast, precise, and efficient through long prep sessions.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Nigara Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki, Aomori, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto \/ Japanese Chef Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e VG-XEOS Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Soft Stainless Clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Tsuchime \/ Hammered Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e  225mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 397mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e  51mm at heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Available in multiple handle variants\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 61-63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel, 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Vegetables, boneless proteins, herbs, fruit, and general chef knife prep. This knife is not intended for bones, frozen foods, hard shells, twisting cuts, or rough chopping through dense hard ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare Note:\u003c\/strong\u003e VG-XEOS is stainless, but stainless does not mean maintenance-free. Wash by hand, dry completely after use, and store safely with the edge protected. For best results, pair this knife with a soft, knife-friendly cutting board and avoid glass, stone, bamboo, or ceramic cutting surfaces\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Cypress and Horn","offer_id":49517506494721,"sku":null,"price":395.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna Burl and Horn","offer_id":49517506527489,"sku":null,"price":395.0,"currency_code":"EUR","in_stock":true},{"title":"Prisma Knife Red and Black Handle","offer_id":49862522568961,"sku":null,"price":449.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-vg-xeos-tsuchime-gyuto-240mm-06.jpg?v=1783255591"},{"product_id":"tu-nguyen-52100-rainbow-damascus-kiritsuke-gyuto-210mm","title":"Tu Nguyen 52100 Rainbow Damascus Kiritsuke Gyuto 210mm with Ebony \u0026 Horn Handle","description":"\u003cp\u003eHand-forged by Tu Nguyen in Hanoi, Vietnam, this 210mm kiritsuke gyuto combines a 52100 carbon-steel cutting core with expressive rainbow Damascus cladding, a black acid-etched finish, and a traditional ebony and horn handle.\u003c\/p\u003e\n\n\u003cp\u003eThe K-tip profile provides the versatility of a chef's knife with a fine point for detailed work. Its approximately 52mm-tall blade gives comfortable knuckle clearance and plenty of usable surface area for preparing vegetables, boneless meat and fish.\u003c\/p\u003e\n\n\u003ch2\u003eOur hands-on experience\u003c\/h2\u003e\n\n\u003cp\u003eWe have used this knife in our own kitchen, and its performance lives up to its appearance. The 52100 core held its edge well through regular cooking, while the blade's grind helped ingredients separate from the face more readily than they do with many thin, highly polished knives.\u003c\/p\u003e\n\n\u003cp\u003eIt cuts cleanly without feeling overly delicate and offers the practical food release we look for in an everyday chef's knife. The rainbow Damascus is distinctive, but this is an accomplished cutting tool rather than a knife that relies on appearance alone.\u003c\/p\u003e\n\n\u003ch2\u003eAn honest note about the finish\u003c\/h2\u003e\n\n\u003cp\u003eThe black acid-etched finish provides some initial protection against oxidation, but it is not permanent and does not make the blade stainless. With use, the dark finish can gradually fade or wear, particularly within the darker sections of the rainbow pattern.\u003c\/p\u003e\n\n\u003cp\u003eThis happened on the knife we personally tested. It did not affect cutting performance, and the blade continued to look attractive, but customers should expect the finish to evolve rather than remain completely unchanged.\u003c\/p\u003e\n\n\u003cp\u003eThe exposed 52100 cutting core is reactive carbon steel and can develop a natural patina. Wash the knife by hand and dry it immediately after use.\u003c\/p\u003e\n\n\u003ch2\u003eHandle\u003c\/h2\u003e\n\n\u003cp\u003eThe dark ebony handle is paired with a natural horn ferrule, creating a restrained counterpoint to the colourful blade. Natural variations in the wood and horn are part of the character of a handmade knife.\u003c\/p\u003e\n\n\u003ch2\u003eWho this knife is for\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eCooks who value good edge retention from 52100 carbon steel\u003c\/li\u003e\n  \u003cli\u003eAnyone looking for a versatile 210mm K-tip chef's knife\u003c\/li\u003e\n  \u003cli\u003eThose who appreciate a grind that encourages food release\u003c\/li\u003e\n  \u003cli\u003eOwners comfortable with the care required by reactive carbon steel\u003c\/li\u003e\n  \u003cli\u003eCooks who want handmade construction and an individual appearance\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis knife is less suitable for someone who wants a dishwasher-safe knife, a maintenance-free stainless blade, or a decorative finish that will remain completely unchanged.\u003c\/p\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\n\u003ctable\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eMaker\u003c\/th\u003e\n\u003ctd\u003eTu Nguyen Manh \/ OG Knives Workshop\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePlace of manufacture\u003c\/th\u003e\n\u003ctd\u003eHanoi, Vietnam\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eKnife type\u003c\/th\u003e\n\u003ctd\u003eKiritsuke gyuto \/ K-tip chef's knife\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eBlade length\u003c\/th\u003e\n\u003ctd\u003eApproximately 210mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eBlade height\u003c\/th\u003e\n\u003ctd\u003eApproximately 52mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpine thickness\u003c\/th\u003e\n\u003ctd\u003eApproximately 2.5mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCore steel\u003c\/th\u003e\n\u003ctd\u003e52100 high-carbon chromium steel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCladding\u003c\/th\u003e\n\u003ctd\u003eRainbow Damascus\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eBlack acid etch\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eEbony with natural horn ferrule\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSteel care\u003c\/th\u003e\n\u003ctd\u003eReactive carbon steel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eRecommended use\u003c\/th\u003e\n\u003ctd\u003eVegetables, boneless meat, fish and general preparation\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eCare instructions\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eHand-wash only and dry immediately.\u003c\/li\u003e\n  \u003cli\u003eDo not leave the blade wet or resting against acidic foods.\u003c\/li\u003e\n  \u003cli\u003eApply a small amount of food-safe knife oil before extended storage.\u003c\/li\u003e\n  \u003cli\u003eExpect the core steel to develop a patina and the black acid etch to soften with use.\u003c\/li\u003e\n  \u003cli\u003eDo not cut bones, frozen food or hard shells.\u003c\/li\u003e\n  \u003cli\u003eAvoid twisting or lateral force through the fine K-tip.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tu Nguyen","offers":[{"title":"Default Title","offer_id":49839265480961,"sku":"TN-RD-52100-KG210-EBH","price":395.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tu-nguyen-52100-rainbow-damascus-kiritsuke-gyuto-210mm-primary.jpg?v=1786784091"},{"product_id":"hatsukokoro-kurogane-blue-2-gyuto-210mm-ebony","title":"Hatsukokoro Kurogane Blue #2 Kurouchi Gyuto 210mm with Mono Ebony Handle","description":"\u003cp\u003eThe \u003cstrong\u003eHatsukokoro Kurogane Blue #2 Gyuto 210mm\u003c\/strong\u003e is a full-size Japanese chef’s knife forged in Tosa, Japan. Its Blue #2 carbon-steel core takes a keen edge and holds it well, while the soft-iron cladding and rustic kurouchi finish give every blade its own character. The long, versatile profile handles vegetables, proteins, herbs and everyday slicing with ease.\u003c\/p\u003e\n\u003ch3\u003eWhy we like it\u003c\/h3\u003e\n\u003cp\u003eThe Kurogane is a practical carbon-steel workhorse rather than an ultra-thin laser. Its substantial spine and confident grind provide reassuring feedback on the board and help food release from the blade face. The 210mm edge offers useful length for larger prep without feeling unwieldy, and the octagonal mono ebony handle gives the knife a clean, understated finish.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Kurogane\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto \/ Japanese chef’s knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tosa, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Hand-forged san-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Aogami #2 \/ Blue #2 carbon steel (Rust Prone) \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Soft iron, fully reactive\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi blacksmith finish with polished bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel, approximately 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 210mm listed; approximately 207mm cutting edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height:\u003c\/strong\u003e 50mm at the heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e 3.2mm at the heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 350mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 174g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal mono ebony wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandedness:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative and may vary slightly because these knives are forged and finished by hand. Minor asymmetry, forge marks and variation in the kurouchi finish are normal features of this rustic line.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eCarbon-steel care\u003c\/h3\u003e\n\u003cp\u003eThe Blue #2 core and soft-iron cladding are reactive. Wash and dry the knife immediately after use, never put it in a dishwasher, and do not leave it wet or in contact with acidic food. A natural patina will develop with use and is expected. Apply a light coat of food-safe camellia or mineral oil before longer storage.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eIdeal for vegetables, boneless proteins, herbs and general prep. Use a suitable wooden or soft synthetic board. Do not cut frozen food, bones or very hard items, and avoid twisting the edge during a cut.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49840630268161,"sku":"HAT-KRG-B2-GYU210-EB","price":129.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-kurogane-blue-2-gyuto-210mm-ebony-handle-hero.jpg?v=1784121831"},{"product_id":"makoto-kurosaki-samidorizuki-sg-strix-gyuto-240mm","title":"Makoto Kurosaki Samidorizuki SG-STRIX Gyuto 240mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Makoto Kurosaki Samidorizuki SG-STRIX Gyuto 240mm is a refined, high-performance chef knife made in Echizen, Japan. Its long, versatile profile gives you the reach for efficient vegetable prep and clean slicing through boneless proteins, while Makoto Kurosaki’s thin geometry keeps the knife precise and easy to guide.\u003c\/p\u003e\n\u003cp\u003eAt the core is SG-STRIX, an advanced powdered stainless steel chosen for its ability to take a keen edge, hold it through demanding prep, and resist corrosion in everyday use. Stainless cladding makes the blade relatively easy to maintain, while the crisp heat treatment rewards controlled cutting on a knife-friendly board.\u003c\/p\u003e\n\u003cp\u003eThe Samidorizuki finish is immediately recognizable: small, leaf-like hammer marks travel across the blade face, catching the light and adding subtle texture without overwhelming the clean profile. A dark octagonal wa handle, green ferrule, and light spacer complete the knife with a balanced, distinctive presentation.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLong, versatile 240mm profile:\u003c\/strong\u003e Excellent reach for larger vegetables, proteins, and high-volume prep.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSG-STRIX powdered stainless steel:\u003c\/strong\u003e Combines strong edge retention, fine sharpness, and practical corrosion resistance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin, precise grind:\u003c\/strong\u003e Moves cleanly through food with minimal wedging while remaining easy to control.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSamidorizuki hammered finish:\u003c\/strong\u003e Gives every blade a distinctive texture and may help reduce broad food contact.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComfortable wa handle:\u003c\/strong\u003e The octagonal shape supports a secure pinch grip for right- or left-handed cooks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho Is It For?\u003c\/h2\u003e\n\u003cp\u003eThis gyuto is an excellent fit for experienced home cooks and professional chefs who want more reach than a 210mm knife without moving to a heavy Western-style chef knife. It excels at vegetables, herbs, fruit, and boneless meat or fish. Its hard, thin edge is designed for controlled cutting—not bones, frozen food, twisting, or hard impacts.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Makoto Kurosaki \/ STYLE-K\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SG-STRIX \/ SPG-STRIX powdered stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Samidorizuki tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 242mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 396mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 51mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 196g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Dark octagonal wa handle with green ferrule and light spacer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative averages from the standard 240mm line. Because these knives are handmade, individual examples may vary slightly.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. Do not place the knife in a dishwasher. Use a wood, rubber, or quality synthetic cutting board, and avoid bones, frozen foods, hard pits, twisting, or lateral pressure. Maintain the edge with a strop or fine whetstone and sharpen on quality water stones as needed.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a 240mm gyuto best used for?\u003c\/h3\u003e\n\u003cp\u003eA 240mm gyuto is a general-purpose chef knife with extra reach. It is especially useful for larger vegetables, long slicing strokes, portioning boneless proteins, and cooks who prefer more cutting edge than a 210mm gyuto provides.\u003c\/p\u003e\n\u003ch3\u003eIs SG-STRIX stainless?\u003c\/h3\u003e\n\u003cp\u003eYes. The SG-STRIX core and stainless cladding offer strong corrosion resistance, though the knife should still be hand washed and dried promptly to protect the finish and handle.\u003c\/p\u003e\n\u003ch3\u003eIs this knife suitable for left-handed cooks?\u003c\/h3\u003e\n\u003cp\u003eYes. The double-bevel edge and octagonal wa handle are suitable for both right- and left-handed use.\u003c\/p\u003e\n\u003ch3\u003eIs this a beginner-friendly knife?\u003c\/h3\u003e\n\u003cp\u003eIt is easy to maintain for a high-performance Japanese knife, but the hard, thin edge requires good cutting technique. Avoid hard ingredients and never twist the blade through food.\u003c\/p\u003e","brand":"Makoto Kurosaki","offers":[{"title":"Default Title","offer_id":49862811189505,"sku":null,"price":379.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/makoto-kurosaki-samidorizuki-sg-strix-gyuto-240mm-01-hero-angle.jpg?v=1784399045"},{"product_id":"yoshimi-kato-sg2-v-tsuchime-kiritsuke-gyuto-240mm-ebony","title":"Yoshimi Kato SG2 V-Tsuchime Kiritsuke Gyuto 240mm – Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Yoshimi Kato SG2 V-Tsuchime Kiritsuke Gyuto 240mm is a long, precise Japanese chef knife forged in Echizen, Fukui. It combines the reach and versatility of a 240mm gyuto with a flatter cutting profile and sharply defined K-tip, giving experienced cooks excellent control for push-cutting, long slicing strokes, and detailed tip work.\u003c\/p\u003e\n\u003cp\u003eAt the core is SG2, also known as R2, a powdered stainless steel valued for its fine grain, strong edge retention, and practical corrosion resistance. Yoshimi Kato’s thin geometry allows the steel to move cleanly through food while retaining enough blade length for larger vegetables, boneless proteins, and efficient professional prep.\u003c\/p\u003e\n\u003cp\u003eThe polished V-tsuchime finish uses directional hammer marks to create a crisp, feathered pattern across the blade face. An octagonal ebony wa handle with a contrasting white accent ring completes the knife with a restrained, premium presentation and secure pinch-grip balance.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e240mm K-tip gyuto profile:\u003c\/strong\u003e Provides long cutting strokes, a flatter working edge, and a precise tip for detailed work.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSG2 powdered stainless steel:\u003c\/strong\u003e Offers excellent edge retention, fine sharpness, and straightforward daily maintenance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin Echizen geometry:\u003c\/strong\u003e Designed for clean, low-resistance cutting through vegetables and boneless proteins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eV-tsuchime finish:\u003c\/strong\u003e Distinctive directional hammer marks add visual depth and texture to the polished blade.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEbony wa handle:\u003c\/strong\u003e Dense octagonal ebony with a white accent ring gives the knife a stable, ambidextrous grip.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho Is It For?\u003c\/h2\u003e\n\u003cp\u003eThis knife is best suited to professional chefs and experienced home cooks who enjoy longer blades, push-cutting, and tip-led precision. It is a versatile primary knife for vegetables, herbs, fruit, fish, and boneless meat. The hard, thin edge is not intended for bones, frozen food, hard pits, twisting, or lateral pressure.\u003c\/p\u003e\n\u003ch2\u003eAbout Yoshimi Kato\u003c\/h2\u003e\n\u003cp\u003eYoshimi Kato works in Takefu Knife Village in Echizen and represents the third generation of the Kato family workshop. His knives are known for refined heat treatment, thin cutting geometry, expressive surface finishes, and careful fit and finish across both carbon and stainless steels.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Kiritsuke Gyuto \/ K-tip Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SG2 \/ R2 powdered stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Polished V-tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 240mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 380mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 4.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 213g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal ebony wa handle with white accent ring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative averages for this handmade 240mm configuration. Individual knives may vary slightly.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. Do not place the knife in a dishwasher. Use a wood, rubber, or quality synthetic cutting board and avoid bones, frozen foods, hard pits, twisting, or lateral pressure. Maintain the edge with a strop or fine whetstone and sharpen on quality water stones as needed.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003ch3\u003eIs this a traditional single-bevel kiritsuke?\u003c\/h3\u003e\n\u003cp\u003eNo. This is a double-bevel K-tip gyuto. It combines the angled kiritsuke-style tip with the familiar sharpening and ambidextrous use of a gyuto.\u003c\/p\u003e\n\u003ch3\u003eIs SG2 stainless?\u003c\/h3\u003e\n\u003cp\u003eYes. The SG2 core and stainless cladding provide strong corrosion resistance, although prompt hand washing and drying are still recommended.\u003c\/p\u003e\n\u003ch3\u003eWhat is a 240mm kiritsuke gyuto best used for?\u003c\/h3\u003e\n\u003cp\u003eThe longer edge is useful for large produce, portioning boneless proteins, and extended slicing strokes. Its K-tip also excels at scoring, trimming, and other precise work.\u003c\/p\u003e\n\u003ch3\u003eIs it suitable for left-handed cooks?\u003c\/h3\u003e\n\u003cp\u003eYes. The double-bevel edge and octagonal wa handle are suitable for both right- and left-handed use.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":50188859900161,"sku":"YK-SG2-VTSU-KGY240-EB","price":429.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/yoshimi-kato-sg2-v-tsuchime-kiritsuke-gyuto-240mm-04-reverse-side.jpg?v=1786701776"},{"product_id":"yu-kurosaki-kokusen-as-gyuto-210mm-with-ebony-and-buffalo-horn-handle","title":"Yu Kurosaki Kokusen AS Gyuto 210mm with Ebony and Buffalo Horn Handle","description":"\u003ch2\u003eDescription\u003c\/h2\u003e\n\u003cp\u003eThe Yu Kurosaki Kokusen AS Gyuto 210mm combines outstanding cutting performance with Kurosaki-san’s distinctive hammered finish. Its Aogami Super (Blue Super) carbon-steel core is hardened to approximately 65 HRC, delivering a keen edge and excellent edge retention. Stainless cladding makes the blade faces easier to maintain while preserving the performance of the high-carbon cutting edge.\u003c\/p\u003e\n\u003cp\u003eThe versatile 210mm gyuto profile is ideal for everyday preparation, from slicing meat and fish to chopping and portioning vegetables. An octagonal ebony handle with a buffalo horn ferrule provides a comfortable, secure grip and an elegant finish.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Kokusen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Aogami Super (Blue Super) carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hammered tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness: \u003c\/strong\u003e65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 210mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height:\u003c\/strong\u003e 47mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal ebony with buffalo horn ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eThe Aogami Super cutting edge is reactive and can develop a patina. Hand wash only with mild detergent and dry thoroughly immediately after use. Do not place in a dishwasher, and do not use on bones, frozen food, or other very hard ingredients. Slight variations in dimensions and finish are normal for handcrafted knives.\u003c\/p\u003e","brand":"Tokushu Knife Malta","offers":[{"title":"Default Title","offer_id":50189339099393,"sku":null,"price":309.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/yu-kurosaki-kokusen-as-gyuto-210mm-5.jpg?v=1786719810"},{"product_id":"teruyasu-fujiwara-white-1-nashiji-gyuto-180mm-with-magnolia-handle","title":"Teruyasu Fujiwara White #1 Nashiji Gyuto 180mm with Magnolia Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Teruyasu Fujiwara White #1 Nashiji Gyuto 180mm is a compact all-purpose chef’s knife forged in Tokyo, Japan. Its Shirogami #1 carbon-steel core is capable of exceptional sharpness and responds beautifully to whetstones, while stainless cladding makes daily care more approachable. The rustic nashiji finish and Fujiwara’s distinctive finger notch give this handmade blade unmistakable character.\u003c\/p\u003e\n\u003cp\u003eAt 180mm, this gyuto is agile and easy to control—ideal for home kitchens, detailed prep and cooks who prefer a shorter chef’s knife. A traditional magnolia wa handle keeps the knife light and blade-forward in hand.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Teruyasu Fujiwara\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 180mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 310mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 48mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e 3mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 120g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Shirogami #1 (White #1 carbon steel)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Nashiji\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Magnolia wa handle with black collar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 64 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tokyo, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eAs each knife is handmade, dimensions, weight and finish may vary slightly from piece to piece.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eThe exposed White #1 core is reactive carbon steel. Hand wash and dry immediately after use, never place the knife in a dishwasher, and avoid twisting or cutting frozen foods and bones. A natural patina will develop with use.\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":50197465989377,"sku":null,"price":199.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/teruyasu-fujiwara-white-1-nashiji-gyuto-180mm-front-angle.jpg?v=1786954282"},{"product_id":"masutani-vg-1-nashiji-gyuto-180mm-with-brown-western-handle","title":"Masutani VG-1 Nashiji Gyuto 180mm with Brown Western Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eThe Masutani VG-1 Nashiji Gyuto 180mm is a compact, nimble Japanese chef’s knife built for everyday kitchen work. Its VG-1 stainless core takes a keen edge while remaining straightforward to maintain, and the stainless cladding carries a subtle nashiji—or pear-skin—finish that gives the blade understated character.\u003c\/p\u003e\u003cp\u003eAt 144g, this gyuto feels light and agile in hand. The 180mm profile offers excellent control for vegetables, boneless proteins and general prep, while the brown Western-style handle and stainless bolster provide a familiar, secure grip.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 180mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 300mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height:\u003c\/strong\u003e 46mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e 2mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 144g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e VG-1 stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Nashiji (pear-skin)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Brown Western-style handle with stainless bolster\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhy We Like It\u003c\/h2\u003e\u003cp\u003eThis is an approachable Japanese all-rounder: thin enough to move cleanly through food, compact enough for smaller boards and easy to care for thanks to its stainless construction. It is a strong choice for home cooks and professionals who want Japanese cutting performance with the familiar feel of a Western handle.\u003c\/p\u003e\u003ch2\u003eCare\u003c\/h2\u003e\u003cp\u003eHand wash and dry immediately after use. Do not place in a dishwasher, and avoid bones, frozen foods and twisting cuts. Use a suitable wooden or soft synthetic cutting board.\u003c\/p\u003e","brand":"Masutani","offers":[{"title":"Default Title","offer_id":50197497348353,"sku":null,"price":119.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/IMG_0144-Photoroom.jpg?v=1786956857"},{"product_id":"takeshi-saji-vg-10w-gold-damascus-gyuto-180-mm-with-cow-bone-western-handle","title":"Takeshi Saji VG-10W Gold Damascus Gyuto 180 mm with Cow Bone Western Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eTakeshi Saji VG-10W Gold Damascus Gyuto 180 mm with Cow Bone Western Handle\u003c\/strong\u003e is a compact showpiece chef’s knife handmade in Echizen, Japan. Its VG-10W stainless-steel core is wrapped in Saji-san’s distinctive gold-toned Damascus cladding, creating a vivid pattern across the blade while keeping everyday maintenance straightforward.\u003c\/p\u003e\n\u003cp\u003eThe 180 mm gyuto profile offers agile control for vegetables, herbs, boneless proteins, and general daily prep. At 45 mm tall and 200 g, it has a reassuring, substantial feel without becoming cumbersome. A polished cow-bone Western handle, full tang, metal bolster, and twin pins complete the knife with the sculptural finish for which Takeshi Saji is known. Natural colour and figuring in the handle make this individual knife unique.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ: What is this knife best used for?\u003c\/strong\u003e\u003cbr\u003eA: It is an all-purpose chef’s knife suited to slicing, chopping, and fine preparation of vegetables, herbs, and boneless proteins. Avoid bones, frozen food, and twisting cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is the knife easy to maintain?\u003c\/strong\u003e\u003cbr\u003eA: The VG-10W core is stainless and practical for regular use. Hand wash only, dry immediately, and do not place the knife in a dishwasher. The gold-toned Damascus layers may naturally develop character over time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is it suitable for left- and right-handed cooks?\u003c\/strong\u003e\u003cbr\u003eA: Yes. The double-bevel 50\/50 edge is suitable for both right- and left-handed use.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Takeshi Saji\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto (Chef’s Knife)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e VG-10W stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Gold Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 180 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 295 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 45 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness:\u003c\/strong\u003e 2 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 200 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Cow bone Western handle with metal bolster\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel \/ 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61 HRC\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":50202667712769,"sku":null,"price":699.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/takeshi-saji-vg10w-gold-damascus-gyuto-180mm-cow-bone-3.jpg?v=1787135342"},{"product_id":"imai-stainless-clad-aogami-super-kurouchi-gyuto-210mm-with-sanjo-walnut-handle","title":"Imai Stainless Clad Aogami Super Kurouchi Gyuto 210mm with Sanjo Walnut Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Imai Stainless Clad Aogami Super Kurouchi Gyuto 210mm is a versatile, full-size Japanese chef knife forged and ground by Shotaro Imai in Echizen. The measured 218mm edge gives it slightly more cutting room than a conventional 210mm gyuto while remaining controlled for everyday prep.\u003c\/p\u003e\n\u003cp\u003eAogami Super (Blue Super) forms the cutting core, offering excellent edge retention, high sharpness potential and a satisfying response on whetstones. Stainless cladding covers most of the blade, reducing maintenance while leaving the exposed carbon-steel edge reactive. The kurouchi finish preserves its forged character and contrasts with the polished bevel.\u003c\/p\u003e\n\u003cp\u003eThis knife is fitted with a Sanjo walnut octagonal wa handle with a maple stripe. The natural walnut provides a comfortable, secure feel, while the maple accent gives the knife a clean custom finish.\u003c\/p\u003e\n\u003ch2\u003eBlade geometry\u003c\/h2\u003e\n\u003cp\u003eThe blade is 47mm tall at the heel, with a spine measuring 3.14mm over the heel, 2.4mm at mid-blade and approximately 0.82mm 10mm from the tip. This gives the heel useful stability while allowing the tip to remain precise for onions, garlic and detail work.\u003c\/p\u003e\n\u003ch2\u003eWho it suits\u003c\/h2\u003e\n\u003cp\u003eA strong choice for professional chefs, enthusiasts and home cooks who want carbon-steel performance in a ready-to-use gyuto with a comfortable wa handle. It is suited to vegetables, herbs, boneless meat, poultry and fish.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlacksmith: Shotaro Imai\u003c\/li\u003e\n\u003cli\u003eKnife type: Gyuto\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super \/ Blue Super\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli\u003eNominal size: 210mm\u003c\/li\u003e\n\u003cli\u003eMeasured blade length: 218mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel: 47mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 3.14mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at mid-blade: 2.4mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness 10mm from tip: 0.82mm\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Sanjo walnut octagonal wa handle with maple stripe\u003c\/li\u003e\n\u003cli\u003ePackaging: Maker box included\u003c\/li\u003e\n\u003cli\u003eMade in: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eOnly the cladding is stainless. Hand wash, dry immediately and never use a dishwasher. Avoid bones, frozen food and glass, stone or ceramic boards. For humid storage or longer periods between uses, protect the exposed carbon-steel edge with a light coat of food-safe knife oil.\u003c\/p\u003e","brand":"Imai","offers":[{"title":"Default Title","offer_id":50220058280193,"sku":"IMAI-AS-KURO-GY210-SANJO","price":269.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/imai-as-kurouchi-gyuto-210mm-blade-detail.jpg?v=1784665175"},{"product_id":"sakamoto-ginsan-3-damascus-gyuto-210mm","title":"Sakamoto-Ginsan #3 Damascus Gyuto 210mm","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eSakamoto-Ginsan #3 Damascus Gyuto 210mm\u003c\/strong\u003e is a light, refined Japanese chef knife that combines the easy-care performance of Ginsan stainless steel with a flowing Damascus finish and a one-of-a-kind custom wa handle.\u003c\/p\u003e\n\u003cp\u003eAt just \u003cstrong\u003e138g\u003c\/strong\u003e, this gyuto feels nimble and precise in hand. The 210mm blade gives you the reach needed for everyday prep while the compact \u003cstrong\u003e45mm heel height\u003c\/strong\u003e keeps the knife controlled and agile. A steady distal taper—from \u003cstrong\u003e2.3mm at the heel\u003c\/strong\u003e to \u003cstrong\u003e1.0mm near the tip\u003c\/strong\u003e—supports confident work at the heel and fine, accurate tip cuts.\u003c\/p\u003e\n\u003cp\u003eGinsan #3, also known as Silver #3, is valued for taking a crisp edge while offering the corrosion resistance and straightforward care of stainless steel. The polished Damascus cladding brings out a layered, organic pattern across both sides of the blade, giving every knife its own visual character.\u003c\/p\u003e\n\u003cp\u003eThis knife is fitted with an \u003cstrong\u003eoctagonal Amboyna burl and blonde buffalo horn wa handle\u003c\/strong\u003e. The warm red-orange figuring of the burl contrasts beautifully with the pale horn ferrule, while the octagonal shape provides a secure, comfortable grip for right- or left-handed use.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a 210mm gyuto best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A 210mm gyuto is one of the most versatile Japanese kitchen knife formats. It is suited to slicing meat and fish, chopping vegetables, mincing herbs, and general daily preparation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is Ginsan #3 stainless?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. Ginsan #3 is a stainless Japanese knife steel, making it easier to care for than fully reactive carbon steels while still offering excellent sharpening response and edge quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is the handle called?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e We describe it as an \u003cstrong\u003eoctagonal Amboyna burl and blonde buffalo horn wa handle\u003c\/strong\u003e. Natural grain and horn colour vary slightly, making each handle unique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Hand wash with mild soap and dry immediately. Never put it in a dishwasher. Avoid bones, frozen food, very hard ingredients, twisting cuts, and scraping the cutting board with the edge. Use a knife-friendly wood or soft synthetic board and sharpen with quality water stones.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Sakamoto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto \/ Japanese chef knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Ginsan #3 \/ Silver #3 stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Polished Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 210mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e 345mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 45mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.3mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid-Blade:\u003c\/strong\u003e 1.8mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness Near Tip:\u003c\/strong\u003e 1.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 138g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal Amboyna burl and blonde buffalo horn wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Meat, fish, vegetables, fruit, herbs, and general kitchen prep\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash and dry immediately; do not use on bones, frozen food, or hard materials\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Sakamoto","offers":[{"title":"Default Title","offer_id":50224205234433,"sku":"SAK-G3-DAM-GY210-AMB","price":329.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/sakamoto-ginsan-3-damascus-gyuto-210mm-01.jpg?v=1787649136"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/collections\/gyuto-knives.webp?v=1781198299","url":"https:\/\/tokushuknife.eu\/en-nl\/collections\/gyuto-knives.oembed","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}