The most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.

The Tadafusa Nashiji Blue Paper Steel #2 series is a premium line of handcrafted Japanese kitchen knives, renowned for their exceptional sharpness, edge retention, and rustic aesthetic. These knives feature a core of Blue Paper Steel #2 (Aogami #2), a high-carbon steel known for its superior hardness and ability to take an incredibly fine edge. To enhance durability and ease of maintenance, the core is clad with a soft stainless steel layer, reducing the risk of rust while maintaining the superior cutting performance of carbon steel. The nashiji (pear skin) finish gives the blade a slightly rough, textured appearance, which not only adds to its visual appeal but also helps reduce food sticking during cutting.

Weight: 154g

Handle Material: Western handle with walnut and metal bolster

Handle Length: 130mm (5.1")

Blade Length: 183mm (7.2")

Blade Depth: 40mm

Thickness at spine: 2.8mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: Aogami #2 (Blue carbon steel) with stainless steel cladding (Rust prone)

Hardness (Rockwell scale): 62 - 63