The Gyuto is the most essential knife in any kitchen, making it a must-have for both professional chefs and home cooks. It will be your most frequently used knife, so choosing the right size and weight to suit your needs is crucial. This versatile blade handles a wide range of kitchen tasks, from chopping vegetables to slicing meat, making it the backbone of any knife collection.

Compared to traditional Japanese knives, the Gyuto tends to have a slightly heavier blade and a thicker spine, providing durability and stability for cutting through tougher ingredients. The curved edge is designed for the traditional rocking motion commonly used in Western chopping techniques, where the tip of the knife remains on the board while the blade moves back and forth. However, as Japanese and Chinese knives have gained popularity, many Western chefs have begun to favour wider blades that allow for a more up-and-down chopping motion, blending the best of both styles.

With the right Gyuto in hand, you’ll have a precise, versatile, and highly efficient tool that makes every kitchen task easier and more enjoyable.

The Takeshi Saji VG10 Cross Tsuchime Kurouchi Pinecone series is a striking fusion of traditional Japanese craftsmanship and bold artistic design. Hand forged in Takefu, Japan, these knives pair a practical stainless steel core with one of Saji’s most recognisable finishes.

The blade features a VG10 stainless steel core, heat treated for excellent edge retention, corrosion resistance, and relatively easy maintenance. This makes it an ideal choice for cooks who want high end Japanese performance without the upkeep of a fully reactive carbon steel blade.

Visually, the knife stands out thanks to its Cross Tsuchime Kurouchi finish. The upper portion of the blade retains a deep black kurouchi finish that gives it a rugged, hand-forged appearance, while the distinctive cross-pattern hammer marks (tsuchime) create texture and help reduce food sticking during slicing. Together, these finishes produce a blade that is both functional and unmistakably unique.

The knife has a slightly more robust grind than many ultra thin laser style Japanese knives, giving it a reassuring weight and durability while still delivering excellent cutting performance. Many owners describe Saji’s knives as having a substantial, handcrafted feel rather than an overly delicate one. 

One of the defining features of this series is its stabilised pinecone resin handle. Real pinecones are carefully embedded in coloured resin and polished to a glossy finish, making every handle completely unique no two patterns are ever identical. The stabilisation process makes the handle highly resistant to moisture, temperature changes, and shrinking, while providing a smooth, comfortable grip.

The handle isn’t just decorative; it balances the knife well and gives it a luxurious, almost custom made feel. The vivid resin highlights the natural texture of the pinecone, creating a striking contrast against the dark kurouchi blade. It is as much a collector’s piece as it is a working kitchen tool.

Weight: 178g

Handle Material: Acrylic

Handle Length: 113mm (4.4")

Blade Length: 179mm (7")

Blade Depth: 45mm

Thickness at spine: 1.9mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: VG10 stainless steel

Hardness (Rockwell scale): 61 - 62