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 by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.

About Shoichi Hashimoto⁠ - He is known as the best Damascus knife artist in Japan and he started making kitchen knives about 3 years ago. He quickly learned the essential properties of kitchen knife making (thickness, grind, taper), and incorporated them into his beautiful Damascus art. He uses many different types of steels for his masterpieces, and like many Japanese knives, they are also sanmai (three-layer clad), but each layer is already layered steel. Crazy, right?

This is made with a handmade coreless damascus steel that consists of Aogami 2 and Shirogami 2 layers with a bit of torsion.

About Naohito Myojin - Naohito Myojin is a great young sharpener out of Tosa. He works with various different knife makers and blacksmith and known for his precise and beautiful work. He sharpens many knives that are very popular and well-known in Japanese kitchen knife world but often his work is overshadowed by a blacksmith or knife company name.