Kagayaki

This laminated knife looks simple and classic but, once you hold them in your hands for the first time, you will sense the passion and vision with which they were made. The blade is beautifully hand polished to a shiny satin finish, and the blade spine and choil are also polished for better appearance and improved comfort. The level of fit and finish are beyond expectation for the price point of the knife.

The Blue Steel No. 2 (Hitachi Aogami #2; HRc. 63) core is sandwiched between two layers of soft stainless steel. This means that you can enjoy the exceptional sharpness and edge retention offered by a premium Japanese high carbon steel, and also the improved corrosion resistance and ease of maintenance offered by stainless steel. Consequently, we highly recommend this knife to first-time users of carbon steel knives.

This knife features a classic design, a comfortable black pakkawood handle, and a stainless steel bolster for better balance and improved durability. The fine blade edge is hand sharpened on whetstones by experienced Master Craftsmen, and is ready for use straight out of the box.

The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.

Notice* Experienced Master craftsman makes final sharp blade edge with hand sharpening process by whetstone. You can enjoy outstanding cutting performance ready to use out of the box when received.  This sharpening process may remain some grind marks on both sides of blade.