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Tanaka Damascus Gyuto Knife
Tanaka Damascus Gyuto Knife
Tanaka Damascus Gyuto Knife
Tanaka Damascus Gyuto Knife
Tanaka Damascus Gyuto Knife
Tanaka Damascus Gyuto Knife

Hitohira Tanaka Kyuzo | 240mm Kurouchi Damascus Gyuto Knife (Blue #1)

This striking Damascus Gyuto knife is the epitome of performance. Hand crafted by legendary blacksmith Tanaka San, sharpened by renowned Sakai sharpener Kyuzo San, then finished by one of the best, Taihei San. 


These are an extremely rare knife, only 1 is available of each handle variant.

  • Hitohira Tanaka Kyuzo Japanese Kitchen Knife
  • 240mm Damascus Kurouchi Gyuto Knife
  • Tanaka Blacksmith
  • Kyuzo Sharpener
  • Taihei Finisher
  • Aogami Blue #1, Carbon Damascus Clad
  • Handle Choice:
    • Taihei Birdseye Maple & Buffalo Horn Ferrule
    • Taihei Rosewood & Buffalo Horn Ferrule
  • Hand-Crafted in Japan
  • Free International Shipping 
  • Rosewood: 230mm Blade Edge Length / 386mm Overall Length / 3.1mm Blade Thickness / 50mm Height / 177g
  • Maple: 232mm Blade Edge Length / 390mm Overall Length / 3.2mm Blade Thickness / 50mm Height / 183g

* Pictures are of actual knife for sale, only 1 is available of each handle type. The Kurouchi finish may change over time due to friction and scratches.

* Non stainless steel kitchen knives require a small amount of care to prevent surface rust.

Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Gyuto (Chef Knife)

The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.

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