Gyutō Stainless Steel Knife

Japanese blades are known for their sharpness, but traditional knives often require high maintenance. I once owned a more traditional Japanese knife and loved its performance, but found it rusted quickly in daily use. This knife keeps that sharpness while being noticeably easier to care for, making it well suited to regular, everyday cooking.

The gyutō is the classic Japanese chef’s knife. In the Nagomi series, it’s especially well suited for cutting larger pieces of meat or fish, while remaining versatile enough for everyday use.

With a Western-style handle that feels natural in the hand, the knife is well balanced and comfortable to use without feeling overly delicate. It’s a practical tool that fits naturally into the kitchen.

Nagomi series are produced by Mitsuboshi Cutlery, a Japanese knife-making brand with over 140 years of history.  Each knife is handmade by a craftsman in Japan.

Size

Total length: 342m
Blade length: 205mm
Handle length: Approximately 125mm
Spine thickness: 2.3mm
Weight: Approximately 190g

Material

Blade: 440A molybdenum steel
Handle: Stainless steel inlay on laminated reinforced wood (The handle of the knife is made of natural wood, so the color of the actual product may differ slightly from the photo)

Care & Maintenance

• Hand wash only. Please do not use a dishwasher.

• Clean after use and dry thoroughly to keep the blade in good condition.

• Avoid open flames, microwaves, or ovens.

• Before first use, wash gently with dish soap and rinse well.

• When the blade feels less sharp, it can be refreshed using newspaper (instructions included).