Gyuto

This gyuto is forged by Okada in Takefu, a region with a long and vibrant tradition of Japanese knife making.

The core of the blade is made from Shirogami (White Paper Steel), a classic Japanese carbon steel valued for its fine grain structure and ability to take an exceptionally sharp edge. The core is clad in Damascus-forged iron, giving the blade a lively, organic pattern. Since both the core steel and the cladding are reactive, the blade will gradually develop a natural patina and an increasingly individual character with use.

Okada’s gyuto has a slightly heavier construction, substantial weight and a solid feel in the hand – what is commonly referred to as a workhorse. The blade has a clearly defined shinogi and a convex-ground edge. This creates a robust blade geometry while still allowing the knife to cut efficiently and helping food release more easily from the sides of the blade.

With its 210 mm gyuto profile, this is a highly versatile chef’s knife. Its weight and more substantial construction make it particularly well suited to larger quantities of vegetables, root vegetables, meat and other heavier kitchen tasks, while the fine Shirogami edge provides plenty of precision when needed.

The knife is fitted with a traditional Japanese wa-handle made from keyaki wood, whose warm tone and pronounced grain complement the light Damascus blade beautifully.

A characterful, hand-forged gyuto for those who prefer a substantial Japanese chef’s knife with weight and presence over the thinnest and lightest blade geometry.

Blade length: 208 mm
Blade height: 50.3 mm
Weight: 190 g
Steel: Shirogami carbon steel
Cladding: Damascus-forged iron
Grind: Convex hamaguri
Handle: Keyaki wood
Maker: Okada
Made in: Takefu, Japan