{"title":"Gyuto 240mm Japanese Chef's Knives","description":"Comparable to a 10\" chef's knife, the 240mm gyuto is the favourite of professional chefs and adventurous home cooks. This long, sweeping kitchen knife is excellent for handling a huge mountain of prep, whipping up a holiday feast, and even slicing large roasts and portioning steaks. Is there anything the 240mm gyuto can't do? Hardly! Pair this guy with a 135mm petty, and you could absolutely rule the kitchen.","products":[{"product_id":"fujiwara-maboroshi-gyuto-240mm","title":"Fujiwara Maboroshi Gyuto 240mm","description":"\n    \n  \u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time.\u003cbr\u003e\u003cbr\u003e\nFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in.\u003cbr\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Maboroshi no Meito, which translates to ‘Visionary Sword Celebrated in Victory,’ is made from Shirogami steel, and while it requires care to avoid rust, it gets sharper than just about anything else.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-f99fde41-7fff-004f-4836-a9861a7a5955\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" height=\"315\" width=\"560\" data-dashlane-frameid=\"333\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":5297119364,"sku":"FUM240GY","price":917.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-maboroshi-gyuto-240-1.jpg?v=1743609129"},{"product_id":"masakage-mizu-gyuto-240mm","title":"Masakage Mizu Gyuto 240mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Mizu - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe rustic Mizu series really shows off the beauty that traditional carbon steel is known for. Translating to ‘water’ in Japanese, this collection’s name is inspired by the deep bluish-black ‘kurouchi’ finish. I’ve always loved carbon steel because it cuts like a dream, and when you use the knife, you can almost feel the heart and soul of the blacksmith in your hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI know from experience how little money young chefs and cooks have for good tools, so the Mizu series was created to provide a traditional Japanese blade that was accessible to them–or anyone else on a tight budget!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakumi Ikeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/MD5YBB_OjgA\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ctable\u003e\u003c\/table\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5314165892,"sku":"MAM240GY","price":330.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/mizu-gyuto-240mm-1.jpg?v=1554855210"},{"product_id":"masakage-koishi-as-gyuto-240mm","title":"Masakage Koishi AS Gyuto 240mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Koishi - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese blades are thin and lightweight but substantial enough to fly through vegetables with ease. I love how most of the weight is focused on the business end of the knife, which is made from some truly remarkable steel. Kato-san forged this knife from Aogami Super, which gets shockingly sharp and keeps an edge for longer than most. The undisputed king of knife steel in my opinion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe ‘tsuchime’ (meaning ‘hammered’) and ‘kurouchi’ (meaning ‘black hammered’) finish gives the impression of river pebbles, inspiring the name Koishi (meaning ‘small rocks’). A true culinary badass, like Jason Momoa in kitchen knife form.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5321389956,"sku":"MAKA240GY","price":632.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/koishigyuto240mm1.jpg?v=1670963408"},{"product_id":"masakage-zero-gyuto-240mm","title":"Masakage Zero Gyuto 240mm","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Masakage Zero - \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe first thing that sold me on the Zero is how fantastic they feel when you pick them up. The contoured handle fits so smoothly in your hand, with some added confidence and heft thanks to \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ethe European-inspired full-tang handle. Desert Ironwood is the seventh hardest wood in the world (bet you didn't know that?), and it’s as durable as it is gorgeous.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe blade is no slouch, either. Aogami Super is the king of knife steels—easy to sharpen, crazy sharp, and much easier to care for than other carbon steels. It is clad in softer stainless steel, so only the edge has to be kept dry to prevent rust. Whether this is your first knife or your fifteenth, it’s sure to be the crown jewel in your collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakeshi Saji-san started learning to work the forge under his father in 1966 at the age of 16. At 30, he succeeded his master and is the third-generation blacksmith in his family. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEven after several decades of practice, Saji-san continuously strives to forge a better blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHe loves a challenge and is always looking for new technology and techniques to improve his work. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 240mm Gyuto is great for those who prefer a large, heavier knife.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5358115716,"sku":"MAZ240GY","price":714.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/zerogyuto240mm1.jpg?v=1670962815"},{"product_id":"moritaka-ishime-gyuto-240mm","title":"Moritaka Ishime Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" data-dashlane-frameid=\"2769\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295420006574,"sku":"MOI240GY-WO","price":354.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka_ishime_gyuto_240_1.jpg?v=1663605874"},{"product_id":"moritaka-ishime-kiritsuke-240mm","title":"Moritaka Ishime Kiritsuke 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" data-dashlane-frameid=\"24144\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295645810862,"sku":"MOI240KI-WO","price":354.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-kiritsuke-240-1_1570c468-5e4d-4b60-8aac-bee98e8f47d5.jpg?v=1663610920"},{"product_id":"fujiwara-denka-gyuto-240mm","title":"Fujiwara Western Denka Gyuto 240mm","description":"\n    \n  \u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time.\u003cbr\u003e\u003cbr\u003e\nFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in.\u003cbr\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Denka no Hoto, which translates to ‘Treasured Family Sword,’ is made from Aogami Super, the undisputed king of knife steels. It keeps a ridiculous edge longer than almost any other Japanese knife steel and doesn’t rust nearly as easily as other high-carbon steels. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in. His knives are a joy to wield all day long, making them the go-to for chefs and home cooks with a taste for the finer things.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Denka line is especially revered by knife nerds and is one of my favourite kitchen knives of all time. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-d6360bd0-7fff-6cc9-9bde-f63817c9c555\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":5667888836,"sku":"FUD240GY","price":1499.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-denka-gyuto-240-1.jpg?v=1591212870"},{"product_id":"kotetsu-r2-migaki-gyuto-240mm","title":"Shibata Koutetsu R2 Migaki Gyuto 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003cbr\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/SomFLLb_Xkw\" height=\"315\" width=\"560\" data-dashlane-frameid=\"3905\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Koutetsu","offers":[{"title":"Default Title","offer_id":31791146631216,"sku":"KOTE240GY","price":461.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kotetsu-gyuto-240-1.jpg?v=1626727167"},{"product_id":"takeda-nas-gyuto-medium-240mm","title":"Takeda NAS Gyuto Medium 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape:  \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Blacksmith: \u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eShosui Takeda’s knives kick-ass, simple as that. A third-generation master blacksmith, Takeda-san was born and raised in Niimi, Okayama, Japan. After he graduated from university in Tokyo, he returned to his hometown to succeed his father as a master blacksmith for Takeda Hamono. Since 1985, he has strived to produce the very best hand-forged blades and tools. Each blade is a unique work of art and has a certain presence. Forging knives, axes, hatchets, sickles, and scythes, it seems nothing is out of the question for Takeda-san.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/FXdxlc0rz1U\" data-dashlane-frameid=\"22663\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\" width=\"560\" height=\"315\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Shosui Takeda","offers":[{"title":"Default Title","offer_id":39690381394094,"sku":"TAAS240GY-SM","price":610.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/takeda-2-1.jpg?v=1578705932"},{"product_id":"masakage-shimo-gyuto-240mm","title":"Masakage Shimo Gyuto 240mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Shimo - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis line was dubbed Shimo (‘frost’ in Japanese) because Kurosaki-san can manipulate his damascus steel to create X-shape patterns that resemble frost on a window. Shirogami, or ‘white carbon’ in English, is a very traditional steel prized by blacksmiths and knife nerds alike for its great edge retention and legendary sharpness. The stark black and white handle is really the icing on the cake that completes the eye-catching design of this knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Uxox-YEl5DA\" data-dashlane-frameid=\"6770\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5677012804,"sku":"MAS240GY","price":512.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shimo-gyuto-240.jpg?v=1551831990"},{"product_id":"fujimoto-nashiji-gyuto-240mm","title":"Fujimoto Nashiji Gyuto 240mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-b5aae4aa-7fff-5c6f-2e72-77bc541c3173\"\u003e\u003c\/b\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 240mm Gyuto is great for those who prefer \u003c\/span\u003e\u003cspan\u003ea large, heavier knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5678121732,"sku":"FUJN240GY","price":249.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto_Nashiji_Gyuto_240mm_1.jpg?v=1772741414"},{"product_id":"masakage-kumo-gyuto-240mm","title":"Masakage Kumo Gyuto 240mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Kumo -\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakumi Ikeda-san loves making stunning damascus blades, and the Kumo is no exception. The name means ‘cloud’ in Japanese, inspired by the cloud-like patterns in the steel. Sandwiched between those gorgeous steel layers is a core of crazy-sharp VG10 stainless steel, an incredible material made to perform like ancient carbon steel but with minimal maintenance. The result is a blade that cuts like a dream while being super easy to care for. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIkeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-634bbb2b-7fff-a6e0-504b-775117e8cfda\"\u003eAbout the Shape - \u003c\/b\u003e\u003c\/b\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003cbr\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-634bbb2b-7fff-a6e0-504b-775117e8cfda\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/MD5YBB_OjgA\" title=\"YouTube video player\" data-dashlane-frameid=\"7538\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5678745348,"sku":"MAK240GY","price":697.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/masakage-kumo-gyuto-240-1.jpg?v=1551831782"},{"product_id":"masakage-kiri-gyuto-240mm","title":"Masakage Kiri Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Kiri - \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eWhen you first pick up the Kiri, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense foods like potatoes and squash with ease. This knife is hand-forged from VG10, a high-carbon stainless steel that gets wildly sharp and holds an excellent edge without requiring much maintenance. The VG10 core steel is laminated with stunning layers of damascus steel, which, combined with the red and white Japanese wa handle, make for a STUNNING knife. Truly, usable art!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5678951300,"sku":"MAAV240GY","price":673.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kirigyuto240mm1.jpg?v=1670966576"},{"product_id":"miyabi-5000mcd-b-sg2-gyuto-240mm","title":"Miyabi SG2 Birchwood Gyuto 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Miyabi Birchwood - \u003c\/strong\u003e\u003cspan\u003eMiyabi knives stand out as works of art in the manufactured knife world. Zwilling of Germany, realizing that high-performance Japanese steel was taking over the knife world, did the practical thing and bought themselves two Japanese knife factories in Seki City Japan, a mecca for knife producers. Because of this unique blend, they offer a look and feel that bridges both cultures that are rare among knife makers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMiyabi really outdid themselves in terms of sexiness with their Birchwood series. A blade forged from SG2 steel is guaranteed to work exceptionally well. What really ties this knife together is the rounded Birchwood handle, made to nest perfectly in your hand. Not just the average Birch, a Karelian (Masur) Birch is used, a highly prized material used for many purposes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":40539405779118,"sku":"34373-241","price":580.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/gyuto-240-1-402ba424-f7ce-4515-be49-e0a1d7ed8972.jpg?v=1568850358"},{"product_id":"haruyuki-mugi-gyuto-240mm","title":"Haruyuki Mugi Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Haruyuki Mugi -\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThe Haruyuki Mugi is forged from a spectacular modern stainless steel called AUS-8, perfect for folks who want a high performance knife that isn’t too fragile. It gets super sharp and holds an edge very well but isn’t high maintenance the way some traditional Japanese steels are known to be. This means you can get lost in enjoying the cooking process without worrying about washing up right away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI’m a huge fan of this rough, hammered ‘tsuchime’ finish. It shows the love that goes into making the knife and just looks stunning. The Mugi’s hefty European-style ‘yo handle’ gives it a familiar feel that inspires confidence in those of us who grew up with Western knives. Together, these make for a super handsome knife that I just adore.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHaruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e","brand":"Haruyuki","offers":[{"title":"Default Title","offer_id":10060015556,"sku":"HAKU240GY","price":249.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/haruyukimugigyuto2401.jpg?v=1670965168"},{"product_id":"masashi-sld-damascus-kiritsuke-240mm","title":"Masashi Shiroshu Kiritsuke 240mm","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eIf you’ve ever heard me talk about Masashi-san you will know I am a huge fan of his. There are many reasons for this. He likes nihon-shu as much as I do, he likes great restaurants\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003ealmost\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eas much as I do and I love how seriously he takes his craftsmanship. He is the craftsman’s craftsman. He makes knives for chefs that are rugged, mega sharp and look great.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Shiroshu -\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLook at this knife! It’s so pretty. I’ve always referred to blades this good-looking as functional art pieces because they’re still tools meant to be used. The simple, elegant handle perfectly contrasts the stunning blade and keeps the knife lightweight yet confident, exactly how I like my kitchen knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMasashi-san made this knife from a phenomenal steel called SLD, which he can push to the absolute limits of hardness due entirely to his knifemaking genius and a few top-secret techniques. He sharpens this knife with his unique trademark edge, making the back end a little tougher for chopping and the tip finer for delicate work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003eInspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003ciframe data-dashlane-frameid=\"1828\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" height=\"315\" width=\"560\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":11560783556,"sku":"MASD240KI","price":959.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shiroshu-kiritsuke-210mm-1.jpg?v=1551817121"},{"product_id":"yu-kurosaki-sasame-gyuto-240mm","title":"Yu Kurosaki Sasame Gyuto 240mm","description":"\u003cp\u003eThe \u003ca href=\"https:\/\/knifewear.com\/pages\/yu-kurosaki\"\u003eYu Kurosaki\u003c\/a\u003e Sasame line is remarkably gorgeous. The shiny Cobalt Special steel is the perfect canvas for Kurosaki-san's expert hammering that lends it its eponymous finish. \"Sasame\" means bamboo leaf, and bamboo leaf is exactly what this line's surface finish evokes.\u003cbr\u003e\u003cb\u003e\u003cbr\u003eAbout the shape \u003c\/b\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Uxox-YEl5DA\" data-dashlane-frameid=\"27586\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":40777153904814,"sku":"MACP240GY","price":536.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sasame-gyuto-240-1.jpg?v=1759450903"},{"product_id":"moritaka-as-kurouchi-gyuto-240mm","title":"Moritaka AS Kurouchi Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eAbout Moritaka Hamono - \u003c\/b\u003eTo talk about Moritaka knives is to talk about history. Moritaka Hamono was founded in 1293, which means the Moritaka family has been working as blacksmiths on the southern Kyushu for more than 720 years. Yes, every man in the family has been making knives for 27 generations.\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003eThe Moritakas forge-weld their own warikomi steel (triple laminated) rather than buying it pre-laminated from the factory because they prefer to stick with traditional methods that are proven. Everything about their knives is rooted in tradition.\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":32436324401200,"sku":"MORASKU240GY-WAL","price":440.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/gyuto-240-kurochi.jpg?v=1605293562"},{"product_id":"sakai-vg10-tsuchime-western-handle-gyuto-240mm","title":"Sakai Takayuki VG10 33 Layer Damascus Western Handle Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003ebrown pakka western handle is perfect for folks who prefer a hefty grip on their knives.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370639355932,"sku":"ST-07396","price":294.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-yo-gyuto-240-1.jpg?v=1759451005"},{"product_id":"masashi-kuro-damascus-sld-wa-chestnut-gyuto-240mm","title":"Masashi Kuroshu Gyuto 240mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAbout Masashi Kuroshu - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade's core is made from hard SLD steel clad in softer stainless steel, and, thanks to his insane skill and blacksmithing genius, Masashi-san has pushed it to the absolute limit of hardness. Basically, this means his knives stay sharp way longer than this steel typically would but aren’t as fragile as most steel in this category. The best of both worlds!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHe also gives the blades a special edge, making the back end a little tougher for chopping and the tip finer for delicate work. The lightweight Japanese ‘wa handle’ perfectly compliments this gorgeous blade and gives the knife a forward balance that makes it super fun to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" data-dashlane-frameid=\"1552\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":4370901631004,"sku":"GSMANDWCSLD240GY","price":974.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/masashi-kuroshu-gyuto-240-1.jpg?v=1591747836"},{"product_id":"fujiwara-nashiji-gyuto-240mm","title":"Fujiwara Nashiji Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade is made from Shirogami steel, called ‘white carbon’ in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ‘nashiji’ finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-c52210fe-7fff-380f-bbf0-10b091d32f8f\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to a “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"lazyframe\" data-ratio=\"16:9\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" data-dashlane-frameid=\"438\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":7786518642716,"sku":"FUN240GY","price":670.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-nashiji-gyuto-240-1.jpg?v=1759451074"},{"product_id":"masakage-yuki-gyuto-240mm","title":"Masakage Yuki Gyuto 240mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Yuki - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you pick up the Yuki, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense veggies with ease. Shirogami, or ‘white carbon’ in English, is a very traditional steel prized by blacksmiths and knife nerds alike for its great edge retention and legendary sharpness. Yuki knives are clad in softer stainless steel, so only the very edge has to be kept dry to prevent rust. This line is one of our most popular and a frequent gateway into the world of hand-hammered knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e The name Yuki (meaning ‘snow’ in Japanese) comes from the frosty looking ‘nashiji,’ or ‘pear skin,’ finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":8207974137957,"sku":"MAY240GY","price":497.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/yukigyuto2401.jpg?v=1670964186"},{"product_id":"yauji-w2-suminagashi-ho-wood-octagon-deba-210mm","title":"Yoshihiro Yauji Aogami Suminagashi Single Bevel Kiritsuke Gyuto 240mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout Yoshihiro Yauji - \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYoshihiro Yauji, a blacksmith from Takefu Knife Village, is an expert in crafting traditional single bevel knives. With over 15 years of apprenticeship under Master Blacksmith Hideo Kitaoka, he started producing his own knives under his own name in 2019. His craftsmanship is highly regarded due to the attention to detail and care that he takes with each knife. \u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Yauji","offers":[{"title":"Default Title","offer_id":45197987479726,"sku":"YAJA2DAM240SGY-3","price":730.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/yauji-yoshihiro-damascus-hatsukokoro-single-bevel-kiritsuke-gyuto-240.jpg?v=1715356725"},{"product_id":"yoshimi-kato-as-s-nashiji-gyuto-240mm","title":"Yoshimi Kato AS\/S Nashiji Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape:\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":22948980293680,"sku":"YKAAS\/SNSJA240GY","price":711.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Kato-as-nashiji-gyuto-240.jpg?v=1759451216"},{"product_id":"anryu-w2-kurouchi-damascus-gyuto-240mm","title":"Anryu Hamono Shirogami Kurouchi Damascus  Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape:\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/b\u003e\u003cspan\u003e\u003cstrong\u003eAbout the Maker\u003c\/strong\u003e - I\u003c\/span\u003ekeda-san has been learning from Anryu-san since 2007 in the legendary knife-making area known as\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.com\/collections\/takefu-knife-village?offset=24\" data-mce-href=\"https:\/\/knifewear.com\/collections\/takefu-knife-village?offset=24\"\u003eTakefu Knife Village.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn January of 2021, Anryu-san passed the reigns on Anryu-hamono to his nephew \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.com\/collections\/ikeda\" data-mce-href=\"https:\/\/knifewear.com\/collections\/ikeda\" data-mce-fragment=\"1\"\u003eIkeda-san\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. For years Ikeda-san has been forging the majority of Anryu knives, and we are excited to see how he drives the company forward into the future.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIkeda-san uses a coke fire, as his master Anryu-san has trained him, and he loves to make Damascus steel-style blades. It’s a fun way for blacksmiths to show off their talents.\u003c\/p\u003e","brand":"Anryu Hamono","offers":[{"title":"Default Title","offer_id":22949201870896,"sku":"ANRW2KRDMJA240GY","price":343.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/anryu-kurouchi-damascus-gyuto-210_2531474a-a820-4502-8ebd-0f61cd5b338b.jpg?v=1666646204"},{"product_id":"fujiwara-denka-wa-gyuto-240mm","title":"Fujiwara Wa Denka Gyuto 240mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Denka no Hoto, which translates to ‘Treasured Family Sword,’ is made from Aogami Super, the undisputed king of knife steels. It keeps a ridiculous edge longer than almost any other Japanese knife steel and doesn’t rust nearly as easily as other high-carbon steels. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in. His knives are a joy to wield all day long, making them the go-to for chefs and home cooks with a taste for the finer things.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Denka line is especially revered by knife nerds and is one of my favourite kitchen knives of all time. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-caedcbfb-7fff-7987-b243-aa885aaecb45\"\u003e\u003c\/b\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":30892010111024,"sku":"FUDW240GY-SLHS","price":1499.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-denka-wa-gyuto-240-1.jpg?v=1619818521"},{"product_id":"zanmai-classic-pro-damascus-flame-gyuto-240mm","title":"Mcusta Zanmai Classic Pro Damascus Flame Gyuto 240mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Mcusta Zanmai Flame -\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMcusta knives are straight-up beautiful. In addition to their stunning damascus finish, they produce a wide array of shapes that cover every job you’ll need a knife for in the kitchen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe handles incorporate more steel than many Japanese blades, much like the full tang handles we’re used to. Combined with their incredibly high-performance steel, you get a blade capable of extreme precision and sharpness with a confident, recognizable feel in hand. As a result, these knives are especially beloved by both professional chefs and home cooks who are making the transition to Japanese steel from a background with German knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMcusta is a family business specializing in creating the best luxury blades, from kitchen knives to scissors. While most factory-made knives are stamped out from steel, Mcusta laser cuts their knives to create their trademark blades as precisely as possible. After the blades are cut, all the assembly and sharpening is done by hand to ensure an excellent fit and finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Mcusta","offers":[{"title":"Default Title","offer_id":28930633891888,"sku":"MC-HFR-8007D","price":331.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/mcusta-pro-flame-gyuto-240-1.jpg?v=1561595365"},{"product_id":"haruyuki-kokuto-gyuto-240mm","title":"Haruyuki Kokuto Gyuto 240mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eThe Haruyuki Kokuto\u003c\/strong\u003e is forged from a modern high-tech stainless steel called Ginsan, which was specially designed to cut much like traditional Japanese high-carbon steel without being a rusty pain in the butt! You get the joy of cutting with a traditional Japanese knife but none of the fussy maintenance. Truly, the best of both worlds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe lighter Japanese ‘wa handle’ gives the knife a forward balance that allows it to fall through food effortlessly and do more of the work for you, which I absolutely love. Combined with a rustic ‘nashiji’ finish that looks like the skin of an Asian pear, it’s a traditionally elegant blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHaruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle. The resulting knives have the feel and aesthetics of a traditional handmade knife while being more accessible to young cooks and folks starting their knife collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Haruyuki","offers":[{"title":"Default Title","offer_id":30206791254064,"sku":"HAG240GY","price":261.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kokuto-gyuto-240-1b.jpg?v=1595920147"},{"product_id":"haruyuki-shiso-gyuto-240mm","title":"Haruyuki Shiso Gyuto 240mm","description":"\u003cp\u003e* Please be advised that Morado comes in a variety of shades from dark to light\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Haruyuki Shiso -\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAogami Super is the king of knife steel—super easy to sharpen, gets a laser beam edge, cuts like silk, and isn’t as fussy as other carbon steels. It’s then clad in stainless steel, so only the edge needs to be kept dry to avoid rusting. Brilliant. If that wasn’t enough, they’ve given it this black ‘kurouchi’ finish, which makes for a seriously badass blade. The two-tone handle compliments the overall look of the blade so well and really makes this a knife worth showing off!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDesigned for kitchen success, Haruyuki knives are beloved among professionals and home cooks alike for their reliable, high-performance blades. Haruyuki combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans then complete the remaining steps by hand, from polishing and sharpening the blade to affixing its handle. The resulting knives have the feel and aesthetics of a traditional handmade knife while being more accessible to young cooks and folks starting their knife collection. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long\u003c\/span\u003e\u003c\/p\u003e","brand":"Haruyuki","offers":[{"title":"Default Title","offer_id":30207128993840,"sku":"HAASKRNS240GY","price":355.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shiso-gyuto-210-1_a18414ec-56ce-4cfd-9a65-5e69e47abd7b.jpg?v=1569476235"},{"product_id":"haruyuki-goma-gyuto-240mm","title":"Haruyuki Goma Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Haruyuki Goma - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eHaruyuki knives are beloved among professionals and home cooks alike for their reliable, high-performance blades. they’re perfect for folks buying their first Japanese knife, and the performance is impressive enough for knife nerds like me to get a thrill from using it!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Haruyuki Goma is one we’ve had since the early days of Knifewear, and it continues to be a staff and customer favourite. The stainless steel blade is made from a material called VG10, which is super sharp and easy to care for. This stunning blade sports a hammered ‘tsuchime’ finish that transitions to a polished bevel with layers of damascus steel. The effect is like waves crashing on a rocky beach under the moonlight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHaruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e","brand":"Haruyuki","offers":[{"title":"Default Title","offer_id":30279125172272,"sku":"HAD240GY","price":247.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/goma-gyuto-240-1_6912b047-519d-4a0d-95a2-9becf55767ce.jpg?v=1700690808"},{"product_id":"shigefusa-kitaeji-gyuto-240mm","title":"Shigefusa Kitaeji Gyuto 240mm","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout Shigefusa - \u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.com\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e","brand":"Shigefusa","offers":[{"title":"Default Title","offer_id":30310461669424,"sku":"SGKT240GY","price":1552.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shigefusa-damascus-gyuto-1.jpg?v=1676583623"},{"product_id":"fujiwara-maboroshi-wa-gyuto-240mm","title":"Fujiwara Maboroshi Wa Gyuto 240mm","description":"\n    \n  \u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time.\u003cbr\u003e\u003cbr\u003e\nFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in.\u003cbr\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Maboroshi no Meito, which translates to ‘Visionary Sword Celebrated in Victory,’ is made from Shirogami steel, and while it requires care to avoid rust, it gets sharper than just about anything else.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-f99fde41-7fff-004f-4836-a9861a7a5955\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" height=\"315\" width=\"560\" data-dashlane-frameid=\"381\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\" data-mce-src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":31003320385584,"sku":"FUMW240GY","price":917.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-maboroshi-wa-gyuto-240-1.jpg?v=1619820082"},{"product_id":"anryu-aogami-2-s-tsuchime-gyuto-240mm","title":"Anryu Hamono Aogami 2\/S Tsuchime Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout the Maker\u003c\/strong\u003e - I\u003c\/span\u003ekeda-san has been learning from Anryu-san since 2007 in the legendary knife-making area known as\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.com\/collections\/takefu-knife-village?offset=24\"\u003eTakefu Knife Village.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn January of 2021, Anryu-san passed the reigns on Anryu-hamono to his nephew \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/knifewear.com\/collections\/ikeda\" data-mce-href=\"https:\/\/knifewear.com\/collections\/ikeda\"\u003eIkeda-san\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. For years Ikeda-san has been forging the majority of Anryu knives, and we are excited to see how he drives the company forward into the future.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIkeda-san uses a coke fire, as his master Anryu-san has trained him, and he loves to make Damascus steel-style blades. It’s a fun way for blacksmiths to show off their talents.\u003c\/p\u003e","brand":"Anryu Hamono","offers":[{"title":"Default Title","offer_id":31161661489200,"sku":"ANRB2TSJA240GY-CRBC","price":357.0,"currency_code":"CAD","in_stock":false}]},{"product_id":"mazaki-w2-nashiji-gyuto-240mm","title":"Mazaki Shirogami Nashiji Kurouchi Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Mazaki San - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThough a relatively young knifemaker, Naoki Mazaki works hard to preserve traditional ways of crafting blades. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2017, after years of training and preparation, Mazaki-san finally opened his own workshop. He now forge-welds all of his carbon steel knives in-house and finishes his bevel with a variety of different whetstones, all by hand. His care and attention to detail are immediately evident when you handle one of his knives: while rustic in appearance, each one has been lovingly polished and perfected. Once you put them to work, his passion and skill come through even more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMazaki san prefers to work with the more traditional Shirogami #2 to craft his knives and often leaves the rough, burned ‘kurouchi’ finish from the forge. Not just used for tradition’s sake, Shirogami is capable of insane sharpness and edge retention. It’s easily one of my favourite knife steels; it cuts beautifully, but it also changes with time, building a patina totally unique to you and the food you cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi-purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally be slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 240mm Gyuto is great for those who prefer \u003c\/span\u003e\u003cspan\u003ea large, heavier knife.\u003c\/span\u003e\u003c\/p\u003e","brand":"Naoki Mazaki","offers":[{"title":"Default Title","offer_id":38097317363886,"sku":"GSMAZW2NAW240GY-1","price":483.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Mazaki-.Shiro-Nashiji-240-gyuto-1.jpg?v=1721661154"},{"product_id":"fujimoto-hammer-tone-sld-gyuto-240mm","title":"Fujimoto Hammer Tone SLD Gyuto 240mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI’ve always loved blades like this with a hammered ‘tsuchime’ texture and a dark ‘kurouchi’ finish because they show the love that went into making the knife and just looks so badass. This particular blade is forged from SLD steel, which takes a crazy edge and holds it super well but isn’t high maintenance like some Japanese steels. Just wash by hand and wipe it dry to avoid rust!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade.  While it may seem a little unusual to some, this design allows the knife to do more of the work and is super comfortable once you get used to it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto\u003c\/span\u003e\u003cspan\u003e blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. The result is an incredible Japanese blade in a traditional style that is super reliable and doesn’t break the bank.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cb id=\"docs-internal-guid-74f551aa-7fff-060d-de2c-80a274202dd7\"\u003e\u003c\/b\u003eAbout the Shape -\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":31341440434224,"sku":"FUJSL240GY","price":345.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/hammertone-gyuto-240-1_33214038-7d2e-4a73-97f1-882c41f2ba0d.jpg?v=1670962439"},{"product_id":"kisuke-ats-34-tsuchime-gyuto-240mm","title":"Kisuke Manaka ATS-34 Tsuchime Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. He began making knives from scratch about 10 years ago, with nothing but a workshop full of equipment and no mentor. He is completely self-taught, yet he mastered techniques to forge-weld steels in house, even forge welding stainless steel which is no easy task.\u003cbr\u003eNow he forge-welds everything in house, from hard carbon steel clad with soft steel, stainless steel clad with stainless, and carbon steel clad with stainless steel. \u003cspan\u003eThe ATS-34 steel used in these knives is forge-welded in house by Manaka-san. While mostly stainless, it is more durable and keeps an edge better than many comparable steels. It will patina very slowly, so don't leave it dirty overnight!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":40740243013806,"sku":"KISKATS240GY","price":835.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/manaka-tsuchime-gyuto-240-1.jpg?v=1700088269"},{"product_id":"shigefusa-kasumi-gyuto-240mm","title":"Shigefusa Kasumi Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Shigefusa - \u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.com\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e\u003c\/p\u003e","brand":"Shigefusa","offers":[{"title":"Default Title","offer_id":31806210441264,"sku":"SGKS240GY","price":975.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Shigefusa-Kasumi-Gyuto-240mm-1.jpg?v=1594882487"},{"product_id":"sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi-gyuto-240mm","title":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Gyuto 240mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Yoshikazu Tanaka -\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. He only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis particular line is a collaboration between Knifewear and Sakai Kikumori, a knife distributor in Sakai who represents Tanaka-san. We have asked Yoshikazu Tanaka to forge the blades and Ajioka san to sharpen. The soft, misty finish was also specially chosen by us. The blade is forged with Shirogami #2, a traditional high-carbon steel beloved by knife makers and chefs alike for its extreme sharpness and excellent edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31806697373744,"sku":"SKKITANW2KA240GY","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/some-kinda-gyuto-240mm-1.jpg?v=1589914676"},{"product_id":"kobayashi-sg2-gyuto-240mm","title":"Kobayashi SG2 Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e","brand":"Kobayashi","offers":[{"title":"Default Title","offer_id":39538118131886,"sku":"KOSG2HEP240GY-MOD","price":495.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KobayashiSG2Gyuto240mm1_4d7e956e-87fe-4df9-971d-eae85251e293.jpg?v=1778185527"},{"product_id":"yoshimi-kato-sg2-nickel-damascus-black-gyuto-240mm","title":"Yoshimi Kato SG2 Black Damascus Gyuto 240mm","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003e\u003c\/strong\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":32425313370160,"sku":"GSYKATSG2BDRR240GY","price":692.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Kato-black-damascus-gyuto-240mm.jpg?v=1720554914"},{"product_id":"nigara-sg2-kurouchi-tuschime-western-gyuto-240mm","title":"Nigara SG2 Kurouchi Tsuchime Western Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Nigara Hamono -\u003c\/b\u003eNigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Option 1","offer_id":42720067387566,"sku":"NGSG2KUTSUWE240GY-UNKNOWN","price":706.0,"currency_code":"CAD","in_stock":false},{"title":"Option 2","offer_id":42733865140398,"sku":"NGSG2KUTSUWE240GY-UNKNOWN2","price":706.0,"currency_code":"CAD","in_stock":false},{"title":"Option 3","offer_id":42733866025134,"sku":"NGSG2KUTSUWE240GY-UNKNOWN3","price":706.0,"currency_code":"CAD","in_stock":false},{"title":"Option 4","offer_id":43258335887534,"sku":"NGSG2KUTSUWE240GY-4","price":706.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/nigara-sg2-western-gyuto-240-acrylic-option-1.jpg?v=1662053838"},{"product_id":"seki-kanetsugu-pro-m-gyuto-240mm","title":"Seki Kanetsugu Pro-M Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Seki Kanetsugu Pro-M -\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki Kanetsugu is a knife maker in Seki, who has been making blades for over 170 years, starting with Samurai swords and then transitioning to kitchen knives as they became more in demand. The knives they make are durable and razor-sharp in part to their special \u003cmeta charset=\"utf-8\"\u003e \"HAMAGURI\" (clam shape) blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Pro-M line is a dark horse in our lineup, these blades are thin, affordable and have a fantastic out of the box sharpness, that is also easy to maintain perfect for the professional kitchen environment.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Seki Kanetsugu","offers":[{"title":"Default Title","offer_id":37892967497902,"sku":"SKPM7006","price":131.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/pro-m-gyuto-240.jpg?v=1620771937"},{"product_id":"makoto-kurosaki-sg2-sakura-tsuchime-gyuto-240mm","title":"Makoto Kurosaki SG2 Sakura Tsuchime Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Makoto Kurosaki -\u003c\/b\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile Makoto-san makes several lines, they all sport a clean, crisp aesthetics with laser-like performance. If you’re used to Western knives, the first thing you’ll notice about your knife from Makoto-san is just how light it feels. Despite this, you don’t need force to make it go, as the Japanese-style handle puts almost all the weight into the blade\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMakoto-san is the older brother of Yu Kurosaki and now runs his own sharpening company called Style K in Takefu Knife Village. He sources forged blades from different blacksmiths in the area like Kato-san, Ikeda-san and Yu Kurosaki-san. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe work of a knife sharpener is often overlooked, but its importance cannot be overstated. While the blacksmith is responsible for hammering and hardening the steel, the sharpener\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eis responsible for making it actually work as a knife. They start with an extremely rough piece of forged steel and transform it into a finely tuned instrument of tomato destruction through the application of immense skill.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Makoto Kurosaki","offers":[{"title":"Default Title","offer_id":37960390901934,"sku":"MKSG2SATS240GY","price":341.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/makato-sg2-tsuchime-gyuto-240.jpg?v=1615319051"},{"product_id":"hado-sakai-sumi-gyuto-240mm","title":"Hado Sakai Sumi Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Sumi - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThis Sumi line is an exciting collaboration between HADO and Knifewear. They approached us looking for new ideas and loved our design suggestions: black ‘kurouchi’ surface with a nicely polished ‘spine,’ or back of the knife, and ‘choil,’ as the junction of the blade and handle is called by knifenerds. The result is a knife that feels incredibly refined while maintaining a rough, handmade aesthetic. The traditional white carbon steel requires care to avoid rust but gets blazingly sharp—seriously, it’ll blow your mind the first time you use it.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe single piece of oak used for the handle is an excellent addition to the knife; it feels great in hand and looks stunning.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":38000566403246,"sku":"1000087","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sumi-gyuto-240-1.jpg?v=1671646941"},{"product_id":"nigara-sg2-kurouchi-tsuchime-gyuto-240mm","title":"Nigara SG2 Kurouchi Tsuchime Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e*Teak handles are a natural material and will vary in colour, \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efrom dark to light\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. If you have a preference please reach out before purchasing and we can check what we have in stock that might be suitable.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Nigara Hamono -\u003c\/b\u003eNigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":38097394827438,"sku":"NGSG2KRTS240GY","price":475.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/nigara-sg2-kurouchi-tsuchime-gyuto-240-1.jpg?v=1657809951"},{"product_id":"anryu-as-s-kurouchi-tsuchime-wa-gyuto-240mm","title":"Anryu Hamono AS\/S Kurouchi Tsuchime Wa Gyuto 240mm","description":"","brand":"Anryu Hamono","offers":[{"title":"Default Title","offer_id":39374404026542,"sku":"ANRAS\/SKRTS240GY","price":440.0,"currency_code":"CAD","in_stock":false}]},{"product_id":"shizu-hamono-gen-gyuto-240mm","title":"Shizu Hamono GEN Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Shizu Gen - \u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eShizu Hamono is a relatively “new” knife maker, established in 1960 in Seki by the Shizu family. Producing a stable Kuro-uchi finish on stainless steel was challenging, so they tackled it head-on with the goal of producing “Real Kuro-uchi”(meaning no coats or dyes) knives to achieve high performance with classic beauty and ease of care. After 29 months of research and development, they finally found the technique to create a real kuro-uchi finish on stainless steel.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eVG10 Stainless steel makes these knives super sharp, reliable, and easy to care for while the pakkawood handles are elegant and rugged.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shizu Hamono","offers":[{"title":"Default Title","offer_id":39607401578670,"sku":"SG-1100","price":230.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Shizu-Hamono-Gen-gyuto-240-1.jpg?v=1623366068"},{"product_id":"hatsukokoro-as-damascus-kurouchi-tsuchime-gyuto-240mm","title":"Hatsukokoro Inazuma AS Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife and the badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi-purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife.  For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Hatsukokoro Inazuma AS  - \u003c\/strong\u003eThe Hatsukokoro Inazuma \u003cem\u003e(translates as \"lightning\")\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eAS is a hand-forged masterpiece, made by a talented Blacksmith in Tsubame Sanjo who prefers to remain anonymous. This knife has an\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.com\/collections\/aogami-super-super-blue-carbon\" data-mce-href=\"https:\/\/knifewear.com\/collections\/aogami-super-super-blue-carbon\"\u003eAogami Super\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ecore, with softer iron cladding. This combination of steel allows for the blacksmith to create a beautiful finish of folded steel and kurouchi - honestly feels like it should be too much, but here it is just right.\u003c\/p\u003e\n\u003cp\u003eWe've also found these to be some of the thinner knives that we've seen for a while, the edges that are scary sharp. We are thrilled to carry this line from \u003cspan\u003eHatsukokoro who continue to curate an exceptional series of knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":39690714579118,"sku":"HTKAS240GY","price":430.0,"currency_code":"CAD","in_stock":false}]},{"product_id":"hatsukokoro-as-damascus-kurouchi-tsuchime-kiritsuke-240mm","title":"Hatsukokoro Inazuma AS Kiritsuke 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Hatsukokoro Inazuma AS  - \u003c\/strong\u003eThe Hatsukokoro Inazuma \u003cem\u003e(translates as \"lightning\")\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eAS is a hand-forged masterpiece, made by a talented Blacksmith in Tsubame Sanjo who prefers to remain anonymous. This knife has an\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.com\/collections\/aogami-super-super-blue-carbon\" data-mce-href=\"https:\/\/knifewear.com\/collections\/aogami-super-super-blue-carbon\"\u003eAogami Super\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ecore, with softer iron cladding. This combination of steel allows for the blacksmith to create a beautiful finish of folded steel and kurouchi - honestly feels like it should be too much, but here it is just right.\u003c\/p\u003e\n\u003cp\u003eWe've also found these to be some of the thinner knives that we've seen for a while, the edges that are scary sharp. We are thrilled to carry this line from \u003cspan\u003eHatsukokoro who continue to curate an exceptional series of knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":39690723393710,"sku":"HTKAS240KI","price":405.0,"currency_code":"CAD","in_stock":false}]}],"url":"https:\/\/knifewear.com\/en-au\/collections\/gyuto-240mm-japanese-chefs-knives.oembed?page=5","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}