Daisuke Nashida's work as a blacksmith is based on the traditional forging techniques from the old Japanese masters, one of the last crafting in this way.
This small Gyuto is a unique shape with an almost Santoku profile.
- Daisuke Nishida Japanese Knife
- 160mm Gyuto Knife
- Kurouchi (Rustic) Finish
- Shirogami (White) #1, Soft Iron Clad
- Bocote & Gods Ash Handle
- Handcrafted in Japan
- Edge Length: 170mm |Overall Length: 313mm | Blade Height: 46mm | Weight: 136g
- Blade Thickness: (A) 3.0 (B) 2.3 (C) 0.8
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements are a guide only.
* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent rust.
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.