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 about White and Marbled Water Buffalo Horn Ferrules for Mizuno Tanrenjo Knives
Unfortunately, Mizuno Tanrenjo and most other knife makers are now struggling to find the raw materials to make White or Marbled Water Buffalo Horn Ferrules for their knife handles. 
Due to these difficult and unfortunate circumstances, we regret to inform our customers that Mizuno Tanrenjo is no longer able to accept requests for a specific color of Water Buffalo Horn Ferrule. However, we firmly believe in the high quality and craftsmanship of Mizuno Tanrenjo’s traditionally-forged Japanese knives - They are one of the most well-respected producers of traditionally-forged Japanese knives - and we highly recommend them!
Thank you very much for your understanding and attention.

Knife Model: Mizuno Tanrenjo Akitada Ao Hagane DX Series "KS-Style" Wa Gyuto 

Blade Material:  Blue Steel No.1

Rockwell Hardness (HRc): 62 to 63

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Octagon Shaped Ebony Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: Yes. 

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

This knife comes with Octagon Shaped Magnolia Wooden Handle. (suitable design and handle for both right hand and left handuse). 

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.