Mr. Yamamoto's knives are true works of art. His work is completely unique and so refined that it is difficult to find a better one in the world of knives.

The 180 mm Gyuto is the perfect universal knife for every user and every need. This is sure to become your favorite knife in the kitchen, regardless of whether you are faced with slicing meat, chopping vegetables and herbs or filleting fish. In short – this knife can do it all!

The blade is made in the damascus technique, where a core of Aogami Super steel is surrounded by 35 layers of soft iron damascus. The core achieves an incredible hardness of 63+ HRC on the Rockwell scale, while the outer layers protect the knife from cracking. The result is an "unreal" sharp blade that retains its sharpness for an extremely long time. However, after each use the knife should be carefully washed and dried to prevent the formation of rust.

The handle, made in a traditional octagonal shape, is made of rosewood, with a collar of pakka wood that adds strength and a secure connection to the blade. Extremely comfortable and elegant, this handle gives the feeling of using a real Japanese katana while preparing food.

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. Check out our range of sharpening stones. 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 rinds, rinds...
-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".

Traditional knives can only be properly sharpened on a water whetstone. Any other type of sharpening would damage the blade.