GEN(玄) means black and expert in Japanese.
It is very difficult to achieve a natural black Kurouchi finish on a stainless steel knife like the one here.

The Gyuto Japanese knife shape is equivalent to the Chef 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. The 240mm long blade is suitable for larger users who are used to working with larger knives.

The blade of this knife is made of VG10 steel, which is known for its exceptional wear resistance, hardness of 61HRC and excellent sharpness retention. This knife has three aesthetic elements: 33 layers of Damascus steel, Tsuchime hammer marks and a Kurouchi black finish that makes it among the most desirable in the world.

The traditional D-shaped handle is made of stabilized chestnut wood with a very reliable steel insert that permanently fixes the blade and prevents water from entering the handle. Also, in the style of traditional katana swords, there is a bamboo pin on the handle that additionally strengthens the whole knife.

GEN knives from the Shizu Hamono forge are some of the most popular in the world! If we can say that a knife has everything, then it is the Gyuto from the GEN series.

After use, wash the knife by hand with lukewarm water and dry it.
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".