Gyuto

Gyuto chef's knife with a 214 mm blade.

Weight: 216 g
Blade height at heel: 60 mm
Blade thickness at heel: 3.1 mm
Blade thickness at mid-spine: 2.35 mm
Core steel: SG Strix stainless powder steel
Cladding: Stainless Damascus steel
Handle: Octagonal, made from red sandalwood with a pakkawood ferrule.

This is a handcrafted knife made from the modern powder steel SG Strix. The hard stainless core steel offers excellent edge retention and is particularly well suited for thin Japanese kitchen knives.

The core steel is surrounded by multiple layers of stainless steel, creating a distinct Damascus pattern along the blade. The blade has been polished to a mirror finish, allowing the knife to shimmer beautifully as it catches the light.

Tanaka Kama Kogyo is the owner of the Matsubara blacksmith workshop in Nagasaki. He is a fourth-generation bladesmith who forges each blade by hand with great precision. The quality of a knife's edge depends heavily on the hardening and heat treatment processes. We have personally used Matsubara knives and can confirm that the steel quality is truly exceptional.

Matsubara knives offer outstanding edge retention and cutting performance that few others can match.