Yuzu Knives
Gyuto Knife
A general-purpose chef's knife forged for the cuts that make up most of a session at the board: slicing, dicing and mincing.
Details checked on 2nd November 2026
The Gyuto is hand-forged from AUS-10 carbon steel, sandwiched San-Mai style between two outer layers of stainless steel, which brings the hardness up to 58-60 HRC without making the blade brittle. The handle is Ebony and Sandalwood, shaped in the traditional Wa style, and the blade carries the dimpled Kurouchi finish left by the blacksmith's hammer.
That finish is not just decoration: the texture breaks the suction that would otherwise stick food to the blade, and it also guards against rust. Because the core steel is harder than the stainless most Western chef's knives rely on, the edge holds longer between sharpenings, though it does ask for hand washing and a periodic pass on a whetstone to stay in that condition.
