A low gyuto, or maybe a tall sujihiki, with a 213 mm long blade. A unique shape, made with professional chefs in mind.

- Weight: 167 g
- Thicknes at spine root: 3.8 mm
- Thickness mid-spine: 2.5 mm
- Blade height at heel: 42 mm
- Edge length: 213.5 mm
- Steel: Aogami #2 (63-64 HRC)
- Cladding: Iron, hand-forged in warikomi style
- Handle: Macassar ebony

The dimensions and photos refer to the specific knife being shipped. We only have this one piece in stock.

Toshihiro Wakui is an exceptionally talented craftsman who produces very well-forged knives in carbon steel. In this series, he uses Aogami #2 core steel, combined with soft iron cladding (warikomi). While most blacksmiths purchase pre-laminated steel, Wakui forges his own blade material to achieve his desired specifications.

The blade’s finish is called nashiji kurouchi, a rough, blackened surface. Despite the raw finish, Wakui has rounded all edges and given the blade smooth contours. He skillfully tapers the blade (narrowing from spine to tip), resulting in excellent balance and feel.

The handle is octagonal and made from Macassar ebony. 

Note: Aogami #2 is a carbon steel that is not stainless. Handle the knife with care, as the thin and extremely hard edge is susceptible to damage if it cuts into harder particles.