Stainless steel: rust-resistant, easy care.
Japanese chef's knife: all-round for vegetables, meat and fish.
Long: big boards, large vegetables, pro or enthusiast use.
The Japanese word Gyuto (牛刀) literally translates to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. It is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.
The Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.


