Ikeda San uses coke (coal) fire to temper steel, as trained by his master Anryu, and likes to make blades in the foam damascus style. It's a fun way for blacksmiths to show off their talents.

Gyuto is one of the most popular shapes, and the 210mm blade is the standard size that will suit most users. Gyuto in Japanese means: "cow sword" and is the same as a chef's knife in French cuisine. It is considered one of the most universal types of knives, and is used for all jobs in the kitchen. It is particularly suitable for cutting boneless meat and fish.

This knife is made of Shirogami #2 steel which is considered the ideal material for making this type of blade. Shirogami steel is most similar in texture to Tamahagane steel, which has been used for centuries to make katanas in Japan. It is hardened exclusively in water and achieves a hardness of 61-62 HRC.

The handle is made of rosewood and is oval in shape. It is extremely finely polished to a brilliant shine, which elegantly completes the look of this knife.

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel. Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".