The Gyuto or Chef’s knife is a versatile kitchen tool that shines when chopping and slicing on a cutting board. Suitable for both professional and home cooks, it features a 210 mm blade.
Knives from the AUS-10 line are crafted for those who seek a classic Western profile made from premium Japanese steel. Elegant and well-balanced — this Japanese knife is destined to become a favorite in your kitchen.
The double-beveled blade is made of three layers of steel. The core is forged AUS-10 steel with a hardness of 59–60 HRC, clad in two softer layers of stainless steel. This construction makes the knife easy to maintain and simple to sharpen using waterstones.
The handle is made from mahogany-toned pakka wood with three decorative rivets, providing a comfortable and secure grip. Made of 70% wood and 30% resin, it offers excellent durability and resistance to moisture.
✅ Proper Maintenance
Hand wash the knife with warm water and dry it immediately with a soft cloth to preserve its sharpness and material integrity.
For long-term precision, use whetstones for sharpening, while ceramic honing rods are excellent for fine edge adjustment during use.
Always store the knife properly to avoid contact with other kitchen tools and potential damage.
Use wooden, plastic, or rubber cutting boards, which are gentler on the edge and help extend the blade's lifespan.
⚠️ Special Note on Traditional Japanese Steels
Japanese knives with high-carbon steel blades require special care to prevent oxidation and rust formation.
After each use, wash thoroughly with warm water and dry immediately with a soft cloth.
Occasionally apply a thin layer of mineral or camellia oil to the blade for added corrosion protection.
Store knives in a dry place, avoiding prolonged exposure to moisture or contact with 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 ingredients, as this can damage the edge.
Do not wash the knife in a dishwasher — chemicals and high temperatures can compromise the blade and handle.
A Japanese knife is a precision instrument designed for specific culinary tasks. Do not use it for unsuitable activities such as cutting bones, opening cans, or working with hard materials.
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