Gihei stainless clad aogami 2 nashiji gyuto with a palo santo handle and buffalo horn collar 240 mm

  The gyuto, or “cow sword”, is Japan’s versatile take on the Western chef’s knife, crafted in the late 19th century for slicing meats and vegetables alike. Lightweight and razor-sharp, it blends Japanese precision with Western adaptability, making it a staple in kitchens worldwide.

These blades are crafted from Blue Paper No. 2 steel, cladded in stainless steel for added durability and corrosion resistance. The knives are finished with a distinctive Nashiji texture, while their handles, made from beautiful palo santo wood and buffalo horn, provide a comfortable and luxurious grip, combining functionality with elegance.

Gihei Hamono, founded in 1928, excels in the Sanjo-style of knife-making, known for its strength and sharpness. The company blends traditional craftsmanship with advanced materials, creating knives that are both functional and aesthetically pleasing. Their work reflects the renowned blacksmithing legacy of Sanjo, where precision and artistry converge.

This knife is not stainless and should be kept dry as much as possible.

Hand wash and dry thoroughly immediately after use.