When you want the feel of ancient Japan in your hand - Tsunehisa carbon steel knives are the right choice.

The most famous steelmaking technique in Japan is San-mai construction, which means that the blade is made of three layers. This is exactly how this beautiful Gyuto knife is made!

The Gyuto is one of the most popular forms of Japanese knives, and its 210mm blade is a standard size that suits most users. Gyuto means "cow sword" in Japanese and is the same as a chef's knife in French cuisine. It is considered a universal knife that is suitable for almost all tasks in the kitchen, and especially excels in cutting meat and fish without bones.

The blade of this knife is made of Aogami Super steel, which is considered one of the best steels for making kitchen knives. It is coated with two layers of softer, stainless steel, which makes maintenance much easier. The blade is additionally decorated with a beautiful kurouchi finish, which gives it a rustic look, along with hammer marks created during forging. This blade is engraved with the name of the forge and the steel used to make it in kanji.

The handle is made in an oval shape, which provides exceptional comfort during use. It is made of Morado wood, known as Brazilian rosewood, which is dark and exotic, combined with a white pakka wood collar for added elegance.

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".