What is a Gyuto, and Why do I Need One?

The Kokuto checks off almost every box when looking for a traditional Japanese knife. Its wa (Japanese) handle and rustic pattern are classic to the country’s knife culture,  and because it’s made of Ginsan stainless steel, it won’t rust or chip easily. A super affordable knife that comes with all the bells and whistles.

This is a favourite amongst people who want to get into the world of carbon steel knives. It's made from high-carbon steel which stays sharp longer but can rust, so make sure you keep it clean and dry. It sharpens up super easily, and the Ishime finish gives it a real rustic look. 

Are you used to the heft of a Western-style knife?  Then a Tojiro Atelier is going to become the number one contender for you! It has a European knife's weight but cuts with Japanese precision because it's thinner and made of harder steel than its counterpart. It feels familiar in your hand while still leveling up your knife game. A beauty conceptualized by Tomo-San and his apprentice Sayaka-san, the only female blacksmiths that we’ve met in Japan!

This is a fresh collab between Knifewear and Hado Sakai, an old-school knife company that sources some of the best knives from the Sakai region's best blacksmiths. It’s full white carbon steel, laminated in a softer carbon, so you have to make sure you keep the whole blade clean and dry. The kurouchi finish is uncommon to the knives of Oul Sakai, but our request turned out rad! Add to that a super slick polished choil and spine, and it’s an absolute delight to hold. 

Remember that Ice Cube knife? This is the one! When you get a Denka, you’ve entered the world of knife royalty. The core is made of Aogami Super, one the hardest carbon steels used in Japanese kitchen knives, forged by Fujiwara-san, a true Master. The 195 is a unique size, and the finger-notch makes it fit like a glove. I recently bought myself one of these, so yo Ice Cube! Get at me, and let’s have a Chopped battle.