Founded in 1974, Ohzawa Swords is a traditional forge in Seki, Japan, renowned for its samurai sword-making heritage. The company brings this craftsmanship to kitchen knives, combining Japanese forging techniques with modern technology. Its knives are known for their clean, traditional shapes, thin blades and easy handling.
Gyuto — a versatile chef’s knife
The Gyuto is the Japanese counterpart of the Western chef’s knife, designed for preparing meat, fish and vegetables. Its gently curved edge supports both rocking cuts and straightforward chopping, while the pointed tip offers precision for detailed work. The broad blade also makes it easy to transfer ingredients from the cutting board to a pan or bowl.
VG10 — sharpness with easy care
Japanese VG10 stainless steel, with a hardness of approximately 60–61 HRC, is valued for its excellent sharpness and good edge retention. Its corrosion resistance makes it practical for everyday kitchen use, although sharpening requires more care than with softer steels.
A dependable choice for cooks who value precision, versatility and comfortable handling.
Available from Santoku Montenegro.
✅ Proper Maintenance
Hand-wash the knife with warm water, then dry it with a soft cloth to preserve sharpness and material quality.
For long-lasting precision, use whetstones, while ceramic honing rods are excellent for fine edge adjustments during use.
Always store the knife properly to avoid contact with other utensils and potential damage.
It is recommended to use cutting boards made of wood, plastic, or rubber, as they are gentler on the blade and prolong its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives with high carbon content require special care to prevent oxidation and rust.
After each use, thoroughly wash with warm water and immediately dry with a soft cloth.
It is advisable to occasionally apply a thin layer of mineral or camellia oil on the blade for additional protection against corrosion.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen foods, as this can damage the knife edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can compromise the integrity of both blade and handle.
A Japanese knife is a precision tool designed for specific culinary tasks. Do not use it for improper activities such as cutting bones, opening cans, or processing hard materials.
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