Yoshihiro Black Finish Blue Steel #2 Kurouchi Gyuto Japanese Chefs knife (D-Shape Shitan Handle)

The Gyuto is a quintessential Japanese chef’s knife, known for its Western-style curved blade that smoothly rocks back and forth, coupled with an extended tip for swift chopping. Originally designed as a beef sword for cutting meat in Japan, the Gyuto has since evolved into one of the most versatile and essential knives in any kitchen. Its adaptability makes it ideal for cutting meat, fish, vegetables, and more, making it a must-have tool for professional chefs and home cooks alike.

Crafted using Kurouchi forging techniques, this knife exemplifies the finest methods of forging, layering, and hammering. Kurouchi, which translates as "Black Forged," is a traditional Japanese method that gives the blade its distinctive unpolished, rustic finish. At the heart of the blade lies Blue Steel #2, a high-carbon core that boasts an impressive Rockwell hardness of 62-63. This steel is renowned for its edge retention, allowing the knife to stay sharp for longer periods, making it perfect for both precision and heavy-duty cutting tasks.

Whether you’re dicing, slicing, or chopping fresh produce from the market, or carving a roast chicken straight from the oven, the Gyuto enhances the preparation of every meal. A high-quality knife transforms cooking into an art form, turning even the most routine tasks into something special. The craftsmanship behind each Yoshihiro knife ensures that it is not only functional but also an aesthetically pleasing piece in your kitchen.

For protection, the knife comes with a lacquered wooden sheath known as a Nuri Saya, which shields the blade when not in use and adds to its visual appeal. Every knife from Yoshihiro is handcrafted by skilled artisans, making each piece a unique work of art.

Proper care is essential to maintain the sharpness and beauty of this knife. It is recommended to sharpen and hone the blade using only water whetstones. Hand wash and dry the knife immediately after use, especially when working with acidic ingredients, to prevent oxidation. Avoid using the knife on hard objects such as bones, nutshells, and frozen foods. To preserve its quality, a Custom-Cut Saya Knife Cover Sheath is recommended. Due to its high-carbon core, the blade can oxidize without proper care, making this knife best suited for professional use only.