|Blade Length||180 mm|
|Steel Type|| Shirogami #2 (White Carbon Steel)
With Carbon Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|Handle||Wa (Japanese) Handle - D-Shape Magnolia Water Buffalo Horn Collar|
|Made in||Tsubame-Sanjo, Niigata, Japan|
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
About the Shape - 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. The 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.
About Munetoshi - Koichi Tsurumaki-san is a third-generation blacksmith in Sanjo who is specialized in sickles. There are two types of bladesmith in Sanjo. One is so-called “Atsumono” blacksmiths who specialize in thick blades like hatchets, plain blades, hammers and chisels and they are the majority in Sanjo. Another is called “Usumono” blacksmiths who specialize in kitchen knives and sickles, and they were pretty rare in the Sanjo area. Tsurumaki-san has been a sickle blacksmith since his father. He started working with his father when he was 16. Almost a half-century after, he started making kitchen knives that are also considered to be a “Usumono” or thin blades which is his specialty. His knives are made with white carbon steel in the core and clad with soft iron like traditional Japanese knives.
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