The Gyuto is the general purpose chef knife to suit many tasks, including cutting larger meats and vegetables. It is the most commonly found knife type in many professional kitchens around the world.

Ginsan is one of our favourite stainless steels. Made by Hitachi Metals, it is a very fine, pure knifemaking steel. It has edge retention similar to it’s carbon steel counterparts, can be sharpened to a very fine edge with ease, and all the while being completely stainless. It is also robust, hard-wearing, and less prone to chipping than carbon steel. This is a highly under-rated knife steel and one that performs far above it’s price point.

For more information check the definitive guide to Japanese steel

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife