This 210 mm gyuto features a sanmai construction, with a wavy hagane line running along the cutting edge the entire length of the blade. One side of the blade features a kasumi polish—a characteristic misty transition zone between the polished cutting edge and the matte side—while the other side reveals a migaki finish with deep, contrasting highlights. Kanji characters are engraved on the blade spine. The blade geometry is refined, with a slightly convex spine and a tapered profile toward the cutting edge.
At 210 mm, this gyuto offers a versatile profile suitable for most kitchen tasks: cutting meat, fish, herbs, and vegetables. The moderate curvature of the cutting edge allows for both a rocking motion and a clean vertical cut. The blade height ensures sufficient clearance for the fingers when cutting on a cutting board. This compact size is suitable for both professional kitchens and demanding home kitchens.
The octagonal wa handle is crafted from dark brown ebony wood with a tight grain and warm highlights. The ferrule, made of marbled buffalo horn, bridges the transition between the wood and the start of the blade. The knife is well-balanced and lightweight, with a center of gravity shifted toward the blade—a characteristic of traditional wa handles.
In the hand, this gyuto stands out for its responsive and precise blade. The fine geometry promotes a clean cut with minimal resistance against the food. The kasumi polish on the flank helps food release easily. This knife is designed for chefs seeking a precision artisanal tool, equally at home with fine cutting as with repetitive daily tasks.
Care instructions depend on the steel used—we recommend wiping and drying the blade after each use, and avoiding the dishwasher. Sharpening is done with a water stone.
