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.
The Yoshihiro RGB series is forged with Aogami Blue #2 steel, known for its excellent edge retention and sharpness, and features a distinctive kurouchi finish that enhances both its durability and rustic appearance. The knives are completed with a traditional magnolia handle and a buffalo horn ferrule, blending the beauty of Sakai craftsmanship with the performance of high-quality materials.
Yamawaki Hamono Seisakusho, a family-run workshop founded in 1927 in Sakai, Japan, has been perfecting Japanese knife-making for nearly a century. The workshop produces knives under the brand name Yoshihiro, revered by chefs and enthusiasts worldwide, blending tradition with modern techniques. In addition to crafting these exceptional knives, Yamawaki actively educates future chefs and knife makers, helping to preserve Sakai’s cultural heritage while keeping Japanese knife-making relevant for today’s kitchens.
This knife is not stainless and should be kept dry as much as possible.
Hand wash and dry thoroughly immediately after use.
