Toshihiro Wakui Aogami Honsanmai Kurouchi Nashiji Gyuto 240mm

About the Shape – Inspired by the profile of a traditional European chef knife, the gyuto is a multi-purpose knife with a slight meat cutting bias. ‘Gyuto’ translates to ‘cow sword’ in English, and if you want one knife to do it all, this is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.

About Wakui-san – Toshihiro Wakui-san is a third-generation maker of hand-forged crowbars who pivoted his business to knife making when hand-made crowbars went out of fashion. He mastered the art in four short years apprenticing under Kazuomi Yamamoto of Yoshikane and got to work making his own knives. Working completely solo in a rather chaotic workshop a la Doc Brown, he produces gorgeous blades with excellent fit and finish.

This series is made from in-house forge welding of Aogami #2 and soft carbon steel. Forge welding in house is not commonly performed by blacksmiths in Japan.