Mr. Yamamoto's knives are truly a work of art in themselves. His work is completely unique and refined to such an extent that in the world of knives it can hardly be better.

The 180mm Gyuto is exactly the one, perfect and universal knife for all users and all needs. This will definitely be a favorite knife in your kitchen no matter what culinary challenge you tackle. With it you can cut meat, chop vegetables or herbs or even fillet fish if necessary. Absolutely everything!

The blade is made in damascus technique where around the central Aogami Super steel there are 35 layers of damascus made of soft iron. The core itself reaches an incredible hardness of 63+ degrees on the Rockwell scale, and the outer, softer layers protect it from possible cracking. In practice, this means that you get a blade of "unreal" sharpness that retains that sharpness for an extremely long time. In return, this knife must be carefully washed and dried after each use so that it does not form rust.

The handle has a traditional, octagonal shape and is made of rosewood with an elegant collar of pakka wood that contributes to the durability of the handle itself and a secure connection to the blade. It is extremely comfortable in the hand and while using this knife you will feel like you are using a real Japanese katana!

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.