Gyuto 牛刀

The Japanese version of a western Chef’s Knife, based off of French chefs knives in the 1880’s it was designed for cutting meat, Gyuto translates to “meat sword”, but it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyuto’s generally have thinner blades than a western knife of the same size.

This knife is made with san-mai construction of 440C core steel, sandwiched between 2 layers of softer damascus. 440C steel is a high-carbon stainless steel that is often used in the production of cutlery, knives, and other cutting tools. It has a high corrosion resistance, wearresistance, and strength.

Tsunehisa knives come from various blacksmiths and factories from around Japan. They make many different style blades made from a range of steels. High performing and affordable knives they are a great entry knife into the Japanese knife world.