F. Dick Eurasia 7 in. Gyuto

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The F. Dick Eurasia 7 in. Gyuto is an all purpose kitchen knife. The Japanese version of a chef knife, it can be used for mincing, slicing, dicing and chopping.

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D8 1441 18

Glestain 10.6 in. (270mm) Gyuto

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The Glestain 10.6 in. (270mm) Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife.

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GLS727TK

Glestain 11.8 in. (300mm) Gyuto

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The Glestain 11.8 in. (300mm) Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife.

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GLS730TK

Glestain 270mm (10 1/2 in.) Left Handed Gyuto

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The Glestain 10.6 in. (270mm) Left-Handed Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife.

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GLS727TKL

Glestain 8.25 in. (210mm) Left Handed Gyuto

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The Glestain 8.25 in. (210mm) Left Handed Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife.

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GLS721TKL

Glestain 8.25 in. (210mm) Left Handed Gyuto Without End Cap

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The Glestain 8.25 in. (210mm) Left Handed Gyuto does not have a steel end cap like the other Glestain gyutos. This changes the weighting to make it nicely balanced, but also brings the cost down considerably. This knife is exactly the same in all other aspects. This is the most popular size for home and line cook use.

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GLS821TKL

Glestain 8.25 in. (210mm) Gyuto

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The Glestain 8.25 in. (210mm) Gyuto is the most popular size for home and line cook use. Fast, efficient and resilient, this knife holds up to tough use. Nicely balanced, but if you want to save some money, the same blade is available without the steel butt plate. See Item GLS821TK

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GLS721TK

Glestain 8.25 in. (210mm) Gyuto without End Cap

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The Glestain 8.25 in. (210mm)Gyuto does not have a steel butt plate as do other Glestain gyutos. This changes the balance to make it neutral in this length. In the 240mm length, the butt plate creates a perfect balance, but in this length it (the GLS721TK)is handle heavy. So, the GLS821TK is cheaper and well balanced.

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GLS821TK

Glestain 9.4 in. (240mm) Left Handed Gyuto

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The Glestain 9.4 in. (240mm) Left Handed Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife.

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GLS724TKL

Glestain Home Series 8.3 in. (210mm) Gyuto

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Glestain Home Series 8.3 in. (210mm) Gyuto is the same great steel as the others, with a simplified handle. The handle is blocked, opposed to contoured and does not have a bolster. Extremely lightweight.

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GLS821T

Glestain Ice Handle 210mm Gyuto

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The Glestain Ice 210mm Gyuto features a beautiful stainless steel handle that is hygenic and well-balanced. Unlike other metal handled knives, these are nicely textured for a firm non-slip grip. The Exceptional quality of the trademark Glestain Acuto 440 steel and dimpled blades remain unchanged.

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GLS721TM

Glestain Ice Handle 240mm Gyuto

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The Glestain Ice 240mm Gyuto features a beautiful stainless steel handle that is hygenic and well-balanced. Unlike other metal handled knives, these are nicely textured for a firm non-slip grip. The Exceptional quality of the trademark Glestain Acuto 440 steel and dimpled blades remain unchanged.

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GLS724TM

iiZa 1310 Series 8.25 in. (210mm) Gyuto

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As its name suggests, the blade has no Core blade steel, instead using an exclusive forging technique skilled Japanese Artisans blend multiple high-end steels together. This forging technique uses VG2 and VG10 steel, the two steels are folded together for even distribution the achieved result is an incredibly fine grain structure. Coreless 1310 Series Blades are tougher, hold and edge better and easier to sharpen by whetstone than nearly any other Japanese made knife. Both rare and sought after in the Sushi industry, this renowned blade will give top Chefs the best possible yield on their fish. Handle developed by Mr. Chiaki Murata of the Japan Brand Project. Comes in Wooden Presentation Box. Made in Echizen, Japan.

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1310-BU210

iiZa 1310 Series 9.4 in. (240mm) Gyuto

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The iiZa Echizen 1310 Series 9.4 in. (240mm) Gyuto weighs just six ounces with a double bevel. As its name suggests, the blade has no Core blade steel, instead using an exclusive forging technique skilled Japanese Artisans blend multiple high-end steels together. This forging technique uses VG2 and VG10 steel, the two steels are folded together for even distribution the achieved result is an incredibly fine grain structure. Coreless 1310 Series Blades are tougher, hold and edge better and easier to sharpen by whetstone than nearly any other Japanese made knife. Both rare and sought after in the Sushi industry, this renowned blade will give top Chefs the best possible yield on their fish. Handle developed by Mr. Chiaki Murata of the Japan Brand Project. Made in Echizen, Japan.

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1310-BU240

Kikuichi Carbon Elite 10.6 in. (270mm) Gyuto

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Kikuichi Carbon Elite 10.6 in. (270mm) Gyuto made of Japanese High Carbon Steel. This rustic high carbon steel has many upsides especially for professional cooks; High Carbon steel will sharpen easier, is tougher than stainless, hold an edge longer and even take a finer polish than Stainless Steel. A patina will quickly form on these Carbon knives so be careful when cutting acidic food like lemons, as long as the rust on your knife is not (red) in color there is no need to remove the patina. This knife is double-beveled meaning it is ground with an edge on either side of the knife.
Made in: Nara, Japan


Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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GC27

Kikuichi Carbon Elite 7 in. (180mm) Gyuto

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Carbon steel is the workhorse of the knife industry. In use for nearly a millennia it holds a super sharp edge and is easy to sharpen. These single steel blades are tough and sharp, with an edge geometry that is like a faster, thinner version of its European counterparts. Light and easy to sharpen, our Carbon Steel series takes a very keen edge due to the fine grain structure of the steel.

The 180mm size is ideal for those with a small work space or a predilection for petite blades.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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GC18

Kikuichi Carbon Elite 8.25 in. (210mm) Gyuto

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Kikuichi Carbon Elite 8.25 in. (210mm) Gyuto made of Japanese Carbon Steel. This rustic high carbon steel has many upsides especially for professional cooks; High Carbon steel will sharpen easier, is tougher than stainless, hold an edge longer and even take a finer polish than Stainless Steel. A patina will quickly form on these Carbon knives so be careful when cutting acidic food like lemons, as long as the rust on your knife is not (red) in color there is no need to remove the patina. This knife is double-beveled meaning it is ground with an edge on either side of the knife.
Made in: Nara, Japan


Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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GC21

Kikuichi Carbon Elite 9.4 in. (240mm) Gyuto

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Kikuichi Carbon Elite 9.4 in. (240mm) Gyuto made of Japanese High Carbon Steel. This rustic high carbon steel has many upsides especially for professional cooks; High Carbon steel will sharpen easier, is tougher than stainless, hold an edge longer and even take a finer polish than Stainless Steel. A patina will quickly form on these Carbon knives so be careful when cutting acidic food like lemons, as long as the rust on your knife is not (red) in color there is no need to remove the patina. This knife is double-beveled meaning it is ground with an edge on either side of the knife.
Made in: Nara, Japan


Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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GC24

Kikuichi Ginsan 8.3 in. (210mm) Gyuto

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Kikuichi Ginsan Gyuto at 8.3 in. (210mm) is the most commonly used size, the shape of the Gyuto makes it Japan's most versatile kitchen knife it can prep vegetable's, slice meat and has good knuckle clearance, it is well rounded. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GW210

Kikuichi Ginsan 9.4 in. (240mm) Gyuto

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Kikuichi's 9.4 in. (240mm) Gyuto is the ideal size for the taller cook, the longer blade makes it easier to slice protein but can be more difficult to prep vegetables. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GW240

Kikuichi Hammered Damascus 8.25 in. (210mm) Gyuto

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Kikuichi Hammered Damascus 8.25 (210mm) Gyuto with natural air pockets to prevent sticking. Many knives are made with VG-10 because of its superior stain resistance and edge retention, yet by using only a light 16 layer clad Kikuichi is able to put more blade or inner core steel in the knife. This not only makes the knife more durable but the knife will last longer than other VG-10 made knives.
Made in: Nara, Japan

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WGAD21sp

Kikuichi Hammered Damascus 9.4 in. (240mm) Gyuto

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Kikuichi Hammered Damascus 9.4 in. (240mm) Gyuto is Japan's all purpose knife the flat camber of the blade is meant to make slicing your food easier. This knife uses VG-10 steel prized for its stainless and edge retention properties. The Tsuchime or ball-peen marks near the spine make keep proteins from clinging to the blade.
Made in: Nara, Japan

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WGAD24sp

Kikuichi Molybdenum 7.1 in. (180mm) Gyuto

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Molybdenum series has a high content of Molybdenum steel providing a razor sharp edge. The gyuto is like a chef knife and can be used on meats, poultry, fruits and vegetables.
Made in: Nara, Japan

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GM18

Kikuichi Molybdenum 8.25 in. (210mm) Gyuto

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Kikuichi Molybdenum 9.4 in. (240mm) Gyuto

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Molybdenum series has a high content of Molybdenum steel providing a razor sharp edge. The gyuto is like a chef knife and can be used on meats, poultry, fruits and vegetables.
Made in: Nara, Japan

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GM24

Kikuichi Nickel Damascus 8.25 in. (210mm) Gyuto

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The Kikuichi Nickel Damascus 8.25 in. (210mm) Gyuto is an all purpose kitchen knife that can be used for almost any cutting task. This light weight traditional Japanese knife is extremely sharp, and will make chopping, dicing and slicing simple. Make the knife do the work! Features a beautiful rosewood handle.
Made in: Nara, Japan

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NWD210

Kikuichi Nickel Damascus 9.4 in. (240mm) Gyuto

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The Kikuichi Nickel Damascus 9.4 in. (240mm) Gyuto is a multi purpose knife that is used for any kitchen task, such as slicing, dicing, chopping and mincing. This lightweight knife features a traditional Japanese handle made out of rosewood.
Made in: Nara, Japan

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NWD240

Kikuichi Semi-Stainless 10.5 in. (270mm) Gyuto

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Kikuichi Semi-Stainless 10.5 in. (270mm) Gyuto is a larger all purpose knife and is a great size for use by professional cooks as you can fit more food under your blade and cook quicker. This long wide blade excels at slicing and portioning meat and fish, the blade is shaped like an isosceles triangle so it has a 50/50 bevel so sharpen evenly on both sides. Wood Handle.
Made in: Nara, Japan

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SEM270

Kikuichi Semi-Stainless 8.3 in. Gyuto

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Kikuichi Semi-Stainless 8.3 in. (210mm) Gyuto is an all purpose knife. The 210mm is the most commonly used size Gyuto if you are a bit taller or have large hands you might prefer the 240mm. This Semi-Stainless line from Kikuichi is suited for professional use as the knife will hold an edge for a long time and should be easy to resharpen on the stones when it dulls. Wood Handle.
Made in: Nara, Japan

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SEM210

Kikuichi Semi-Stainless 9.4 in. Gyuto

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Kikuichi Semi-Stainless 9.4 in. (240mm) Gyuto is a larger all purpose knife and is a great size for use by professional cooks as you can fit more food under your blade and cook quicker. This Semi-Stainless steel is very durable but can hold an edge as well as a high-carbon blade. The knives are set to a 50/50 bevel so sharpen evenly on both sides for best results. Wood Handle.
Made in: Nara, Japan

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SEM240

Kikuichi Warikomi Gold 8.25 in. Gyuto

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Kikuichi Warikomi Gold Gyuto:

Blade Length: 8.25 in. (210mm)

Handle Length: 122 mm

Weight: 6 ounces

Handle Type: Wood (Mahogany)

Bevel Type: Double Bevel

Steel type: VG-1

Kikuichi's Warikomi line uses high quality VG-1 sometimes known as V-Gold steel. This VG-1 (Gold) Steel is not only rare but it is highly prized due to its properties; will hold an edge (comparable to VG-10), it is tough and will chip less than a damascus clad knife, and is stain resistant. Warikomi is made San Mai style (manufactured with a soft stainless steel) like most VG steel knives; this is because the steel is so hard it would be difficult to thin and shape the blade without the softer steel coat. The Gyuto is an all-purpose knife and can handle any array of cutting tasks from filleting meat to finely dicing vegetables and precise garnishing cuts.


Made in: Nara, Japan

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WGA21

Kikuichi Warikomi Gold 9.4 in. Gyuto

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Kikuichi Warikomi Gold Gyuto:

Blade Length: 9.4 in. (240mm)

Handle Length: 127 mm

Weight: 7.3 ounces

Handle Type: Wood (Mahogany)

Bevel Type: Double Bevel

Steel type: VG-1

Kikuichi's Warikomi line uses high quality VG-1 sometimes known as V-Gold steel. This VG-1 (Gold) Steel is not only rare but it is highly prized due to its properties; will hold an edge (comparable to VG-10), it is tough and will chip less than a damascus clad knife, and is stain resistant. Warikomi is made San Mai style (manufactured with a soft stainless steel) like most VG steel knives; this is because the steel is so hard it would be difficult to thin and shape the blade without the softer steel coat. The Gyuto is an all-purpose knife and can handle any array of cutting tasks from filleting meat to finely dicing vegetables and precise garnishing cuts.


Made in: Nara, Japan

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WGA24

Mac Chef Series 10 in. (254mm) Granton Chef's Knife

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Identical to the TH-80 except for a longer blade.

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TH-100

Mac Chef Series 7 in. Non Stick Gyuto

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Mac Chef Series 7 in. (180mm) Gyuto with Non Stick coating for cleaner cutting. This knife is ideal for Sushi, the flat shape of the blade is great for prepping vegetables and the non-stick coating is fantastic for cutting through rolls. Made of AUS steel which is known for its balance between edge retention and toughness. Made in Japan.

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BF-HB-70

Mac Chef Series 7.9 in. Granton Chef's Knife On Sale

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The Mac Chef Series 8 in Chef Knife with Granton Edge is an all purpose kitchen knife that can be used for mincing, slicing, dicing and chopping. The Granton edge on the blade prevents food from sticking to the blade.

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TH-80

Mac Chef Series 8.5 in. Chef's Knife On Sale

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Chef series is a razor sharp Molybdenum steel with an ultra-thin blade so it glides through food easily. This chef knife is an all purpose knife. Can be used on meats, fruits and vegetables. Hand Wash Only.

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HB-85

Mac Professional 10.8 in. (275mm) Mighty Chef Knife

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Identical to the MBK-85 except for a longer blade.

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MBK-110

Mac Professional 7.9 in. Chef Knife On Sale

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Pro Chef's Knife 7.9 in. (200mm) with dimples.

All purpose knife that glides through cuts.

Knife Specs:

Knife Length: 12.63"

Weight: 6.5 oz

Blade Length: 7.88"

Blade Height: 1.88"

Blade Thickness: 2.5 mm

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MTH-80

Mac Professional 8.25 in. (210mm) Mighty Chef Knife

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A popular well-balanced MAC design with bolster.

High carbon Chrome Molybdenum blade with Vanadium.

Extremely sharp and durable.

Blade is slightly softer than the SBK series which has Tungsten in its alloy.

Not dishwasher safe.

Knife Specs:

Knife Length: 13.31"

Weight: 7.2 oz

Blade Length: 8.50"

Blade Height: 1.72"

Blade Thickness: 2.5 mm

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MBK-85

Mac Professional 9.7 in. (245mm) Mighty Chef Knife

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Identical to the MBK-85 except for a longer blade.

Knife Specs:

Knife Length: 14.56"

Weight: 7.8 oz

Blade Length: 9.63"

Blade Height: 1.93"

Blade Thickness: 2.5 mm

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MBK-95

Mac Ultimate 10.4 in. (264mm) Chef Knife

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Identical to the SBK-95 except for a longer blade.

Knife Specs:
Knife Length: 15.44"
Weight: 9.8 oz
Blade Length: 10.38"
Blade Height: 2.00"
Blade Thickness: 3.0 mm

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SBK-105

Mac Ultimate 9.1 in. (230mm) Chef Knife

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The ultimate combination of high carbon steel, Chrome, Molybdenum, Vanadium, and Tungsten Carbide makes the blade harder and more durable than most other brands.

Resistant to rust and stains.

Razor-sharp straight-slicing edge and comfortable balance.

Strong all purpose chefs knife for the professionals and cooking enthusiast alike.

Hardness is between 59 and 61 degrees Rockwell C.

Not dishwasher safe.

Knife Specs:
Knife Length: 14.25"
Weight: 9.2 oz
Blade Length: 9.19"
Blade Height: 1.91"
Blade Thickness: 3.0 mm

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SBK-95

Masahiro Carbon 7 in. (180mm) Gyuto

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The Masahiro Carbon 7 in. (180mm) Gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13010

Masahiro Carbon 8.25 in. (210mm) Left Handed Gyuto

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The Masahiro Carbon 8.25 in. (210mm) Left Handed Gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13111

Masahiro Carbon 8.25 in. (210mm) Gyuto

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The Masahiro Carbon 8.25 in. (210mm) Gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13011

Masahiro Carbon 9.5 in. (240mm) Left Handed Gyuto

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The Masahiro Carbon 9.5 in. (240mm) Left Handed Gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13112

Masahiro Carbon 9.5 in. (240mm) Gyuto

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The Masahiro Carbon 9.5 in. (240mm) Gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13012

Masahiro MV 10.5 in. (270mm) Left Handed Gyuto

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The Masahiro MV 10.5 in. (270mm) Left Handed Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats. This gyuto is a chef knife made specifically for left handed people.

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MH13813

Masahiro MV 10.5 in. (270mm) Gyuto

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The Masahiro MV 10.5 in. gyuto is a Japanese variant of a western Chefs Knife. Longer in the heel with a flatter (less cambered) cutting edge. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats. A one-sided blade with full tang and triple riveted stamina wood handle.

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MH13713

Masahiro MV 11.6 in (300mm) Gyuto

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The Masahiro MV 11.6 in. (300mm) Gyuto is a Japanese variant of a western Chefs Knife. Longer in the heel with a flatter (less cambered) cutting edge. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats. A one-sided blade with full tang and triple riveted stamina wood handle.

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MH13714

Masahiro MV 7 in. (180mm) Gyuto

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The Masahiro MV 7 in.gyuto is a Japanese variant of a western Chefs Knife. Longer in the heel with a flatter (less cambered) cutting edge. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. Very close in length to the santoku, the 7 inch chef knife is preferred by chefs who like a thin, strong knife tip.

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MH13710

Masahiro MV 8.25 in. (210mm) Gyuto

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The Masahiro MV 8.25 in. gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The 8.25 inch length is the most commonly used size in households and in restaurants with smaller work stations.

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MH13711

Masahiro MV 9.5 in. (240mm) Left Handed Gyuto

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The Masahiro MV 9.5 in. (240mm) Left Handed Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats. This gyuto is a chef knife made specifically for left handed people.

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MH13812

Masahiro MV 9.5 in. (240mm) Gyuto

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The Masahiro MV 9.5 in. gyuto is an all purpose kitchen knife and the Japanese variation of a chefs knife. This length provides the smoothest rocking motion and is preferred for high volume work.

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MH13712

Masahiro MV Series 8.25 in. (210mm) Left Handed Gyuto

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The Masahiro MV Series 8.25 in. (210mm) Left Handed Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats. This gyuto is a chef knife made specifically for left handed people.

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MH13811

Masahiro Virgin Carbon 10.5 in (270mm) Gyuto

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The Masahiro Carbon 10.5 in. (270mm) Gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13013

Mercer MX3 10.6 in. (270mm) Gyuto

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Mercer MX3 270mm Gyuto is a large knife favored by cooks who do large amounts of vegetable prep. 70/30 compound bevel, nicely rounded spine, bolster and riveted handle. Great out of the box sharpness and excellent flexibility for VG10 steel.

Size: 270mm (10 5/8")

Product Material: 3 Ply Stainless Clad VG10

Handle Material: Delrin

Construction: Precision Forged

Color: Black

Blade Angle: 14°

HRC: 60-62

Country of Origin: Taiwan

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M16125

Mercer MX3 11.8 in. (300mm) Gyuto On Sale

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Mercer MX3 300mm Gyuto is an extra large knife favored by cooks who do large amounts of vegetable prep. 70/30 compound bevel, nicely rounded spine, bolster and riveted handle. Great out of the box sharpness and excellent flexibility for VG10 steel.

Size: 300mm (11 7/8")

Product Material: 3 Ply Stainless Clad VG10

Handle Material: Delrin

Construction: Precision Forged

Color: Black

Blade Angle: 14°

HRC: 60-62

Country of Origin: Taiwan

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M16130

Mercer MX3 8.3 in. (210mm) Gyuto On Sale

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Mercer MX3 8 in Gyuto is the most widely used size for a chef knife. Unique to this knife line is that the blade is fully forged (not just the core) giving the knife excellent strength and flexibility. Meaning that if you flex this knife, it doesn't stay bent.

Size: 210mm (8 1/4")

Product Material: 3 Ply Stainless Clad VG10

Handle Material: Delrin

Construction: Precision Forged

Color: Black

Blade Angle: 14°

HRC: 60-62

Country of Origin: Taiwan

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M16110

Mercer MX3 9.4 in. (240mm) Gyuto On Sale

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Mercer MX3 240mm Gyuto is my preferred size for a chef knife, and I highly recommend this product. If you want thin, hard, ultra-sharp steel with excellent edge retention and don't care about a mirror polish, then give this a try. 70/30 bevel with a very comfortable rounded spine and a great edge right out of the box.

Size: 240mm (9 7/16")

Product Material: 3 Ply Stainless Clad VG10

Handle Material: Delrin

Construction: Precision Forged

Color: Black

Blade Angle: 14°

HRC: 60-62

Country of Origin: Taiwan

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M16120

Minonokuni Homura 210mm Gyuto

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Blade Width: 5.1 mm

Blade Height: 47.8 mm

Weight: 7.2 ounces

Steel type: Aogami-Ko (Blue) Stainless Clad

Homura knives are crafted by top Minonokuni blacksmiths. This hand forged Gyuto or Chef Knife made exclusively for Knife Merchant really shows the benefits of a hand made knife. This is a double beveled blade, hand forged using Blue Steel and jacketed with a layer of tough durable stainless steel. The ferrule is made of Blackwood and a handle made of Sandalwood. Made in Japan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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HOM-1726

Minonokuni Homura 240mm Gyuto

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Blade Width: 4.8 mm

Blade Height: 54 mm

Weight: 8.4 ounces

Steel type: Aogami-Ko (Blue) Stainless Clad

Homura knives are crafted by top Minonokuni blacksmiths. This hand forged Gyuto or Chef Knife made exclusively for Knife Merchant really shows the benefits of a hand made knife. This is a double beveled blade, hand forged using Blue Steel and jacketed with a layer of tough durable stainless steel. The ferrule is made of Blackwood and a handle made of Sandalwood. Made in Japan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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HOM-1727

Minonokuni Homura Kuro 7.1 in. (180mm) Gyuto

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Minonokuni Homura Kuro 7.1 in. (180mm) Gyuto

Steel type: Aogami-Ko (Blue 2) Carbon

Homurra knives are crafted by top Minonokuni blacksmiths. This hand forged Gyuto or Chef Knife made exclusively for Knife Merchant really shows the benefits of a handmade knife. This is a double beveled blade clad with soft iron; hand forged using Blue Steel retaining the knives Kurouchi finish for a rustic look, while also decreasing the cost of manufacturing. The ferrule is made of Blackwood and a handle made of Sandalwood. Made in Japan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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AOB-2067

Minonokuni Homura Kuro 8.3 in. (210mm) Gyuto

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Minonokuni Homura Kuro 8.3 in. (210mm) Gyuto

Steel type: Aogami-Ko (Blue 2) Carbon

Homurra knives are crafted by top Minonokuni blacksmiths. This hand forged Gyuto or Chef Knife made exclusively for Knife Merchant really shows the benefits of a handmade knife. This is a double beveled blade clad with soft iron; hand forged using Blue Steel retaining the knives Kurouchi finish for a rustic look, while also decreasing the cost of manufacturing. The ferrule is made of Blackwood and a handle made of Sandalwood. Made in Japan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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AOB-2006

Minonokuni Homura Kuro 9.4 in. (240mm) Gyuto

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Minonokuni Homura Kuro 9.4 in. (240mm) Gyuto

Steel type: Aogami-Ko (Blue 2) Carbon

Homurra knives are crafted by top Minonokuni blacksmiths. This hand forged Gyuto or Chef Knife made exclusively for Knife Merchant really shows the benefits of a handmade knife. This is a double beveled blade clad with soft iron; hand forged using Blue Steel retaining the knives Kurouchi finish for a rustic look, while also decreasing the cost of manufacturing. The ferrule is made of Blackwood and a handle made of Sandalwood. Made in Japan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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AOB-2007

Minonokuni Homura Seiyo 7.1 in. (180mm) Gyuto

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Blade Width: 4.9 mm

Blade Height: 47mm mm

Weight: 5.9 ounces

Steel type: Aogami-Ko (Blue)

Homura knives are crafted by top Minonokuni blacksmiths. This hand forged Gyuto or Chef Knife made exclusively for Knife Merchant really shows the benefits of a handmade knife. This is a double beveled blade, hand forged using Blue Steel with an elegant Damascus cladding. The ferrule is made of Blackwood and a handle made of Sandalwood. Made in Japan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-2071

Minonokuni Homura Seiyo 9.4 in. (240mm) Gyuto

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Blade Width: 5.2 mm

Blade Height: 53 mm

Weight: 9.8 ounces

Steel type: Aogami-Ko (Blue)

Homura knives are crafted by top Minonokuni blacksmiths. This hand forged Gyuto made exclusively for Knife Merchant really shows the benefits of a handmade knife. This is a double beveled blade, hand forged using Blue Steel with an elegant Damascus cladding. The ferrule is made of Blackwood and a handle made of Sandalwood. Made in Japan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-2025

Minonokuni Homurra Seiyo 8.3 in. (210mm) Gyuto

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Blade Width: 4.9 mm

Blade Height: 50 mm

Weight: 6.9 ounces

Steel type: Aogami-Ko (Blue 2)

Homura knives are crafted by top Minonokuni blacksmiths. This hand forged Gyuto made exclusively for Knife Merchant really shows the benefits of a handmade knife. This is a double beveled blade, hand forged using Blue Steel with an elegant Damascus cladding. The ferrule is made of Blackwood and a handle made of Sandalwood. Made in Japan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-2024

Minonokuni Raku 7.1 in. Gyuto

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Spine Thickness (near handle): 5.4 mm

Blade Height: 46 mm

Weight: 6 ounces

Handle Length: 5.1 in. (130mm)

Steel type: Super Aogami (Super Blue)

We are proud to introduce to America the finest work of Japan's Minonokuni Blacksmiths The Raku (Aogami Super Steel). In Japan Raku means "being happy" as well as "being easy (to maintain)." In other words we would like you to imagine a person who cooks happily using a hocho that is sharp and easy to maintain due its superior steel. This 180 mm. (7.1in.) Gyuto is an exceptional all purpose knife from finely filleting fish to chopping a bushel of carrots this Gyuto will do it with ease. The rounded handles on Japanese Gyuto's make working the fruits and vegetables easier as the knife can gently spin and move in your palm. A handforged Gyuto of this size is hard to come by making this a very rare handmade product of Japan. The Super Blue Steel used in this Raku Gyuto is known for holding a fine edge for much longer than competitive steel types and is easy to reshapen. Some knives use very hard steel, it may hold an edge for awhile but hard steels can be very hard to resharpen. This is not the case with Super Blue which responds very well to ceramics and whetstones. These incredibly unique Hochos are forged by experienced Japanese Blacksmiths using the best blade and handle materials available.

Made in: Japan

Ferrule material:Buffalo Horn

Handle Material: Rosewood

Grind Style: Forged Double Bevel

Cladding Steel: Kurouchi San Mai (Blacksmith Finish)

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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AOS-2069

Minonokuni Raku 8.3 in. Gyuto

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Spine Thickness (near handle): 6 mm

Blade Height: 48.5 mm

Weight: 7.5 ounces

Handle Length: 5.6 in. (140mm)

Steel type: Super Aogami (Super Blue)

We are proud to introduce to America the finest work of Japan's Minonokuni Blacksmiths The Raku (Aogami Super Steel). In Japan Raku means "being happy" as well as "being easy (to maintain)." In other words we would like you to imagine a person who cooks happily using a hocho that is sharp and easy to maintain due to its superior steel. This 210 mm. (8.3in.) Gyuto is the all purpose that will make your work in the kitchen much smoother; these knives are blade heavy making slicing even through root vegetables a breeze. The Super Blue Steel used in this Raku Gyuto is known for holding a fine edge for much longer than competitive steel types and is easy to reshapen. Some knives use very hard steel, it may hold an edge for awhile but hard steels can be very hard to resharpen. This is not the case with Super Blue which responds very well to ceramics and whetstones. These incredibly unique Hochos are forged by experienced Japanese Blacksmiths using the best blade and handle materials available.

Made in: Japan

Ferrule material:Buffalo Horn

Handle Material: Rosewood

Grind Style: Forged Double Bevel

Cladding Steel: Kurouchi San Mai (Blacksmith Finish)

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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AOS-2012

Minonokuni Raku 9.4 in. Gyuto

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Spine Thickness (near handle): 6.2 mm

Blade Height: 54 mm

Weight: 10.1 ounces

Handle Length: 5.9 in. (148mm)

Steel type: Super Aogami (Super Blue)

We are proud to introduce to America the finest work of Japan's Minonokuni Blacksmiths The Raku (Aogami Super Steel). In Japan Raku means "being happy" as well as "being easy (to maintain)." In other words we would like you to imagine a person who cooks happily using a hocho that is sharp and easy to maintain due to its superior steel. This 240 mm. (9.4in.) Gyuto even for a hand forged knife the Raku 240 Gyuto is exceptionally large; a thick spine and thick choil tapering to a razor thin edge makes this an incredibly tough knife to forge by hand. The Super Blue Steel used in this Raku Gyuto is known for holding a fine edge for much longer than competitive steel types and is easy to reshapen. Some knives use very hard steel, it may hold an edge for awhile but hard steels can be very hard to resharpen. This is not the case with Super Blue which responds very well to ceramics and whetstones. These incredibly unique Hochos are forged by experienced Japanese Blacksmiths using the best blade and handle materials available.

Made in: Japan

Ferrule material:Buffalo Horn

Handle Material: Rosewood

Grind Style: Forged Double Bevel

Cladding Steel: Kurouchi San Mai (Blacksmith Finish)

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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AOS-2013

Suncraft Senzo Clad 8.3 in. Gyuto On Sale

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The Senzo Clad series is a beautifully designed for the working chef or home cook. Well-shaped European-style handles that can be used for many hours without discomfort, and incredibly sharp blades that respond extremely well to honing. The laminated blade is of SanMai construction with a core of Japanese AUS-10 steel that has been hardened to 59/60° HRC. Made in Japan, these blades are sharpened by hand on a water wheel using the traditional “Honbazuke” technique. Fun to use and easy to maintain the Senzo Clad series is an elegant addition to any kitchen.

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AS-03

Suncraft Senzo Clad 9.4 in Gyuto On Sale

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The Senzo Clad series is a beautifully designed for the working chef or home cook. Well-shaped European-style handles that can be used for many hours without discomfort, and incredibly sharp blades that respond extremely well to honing. The laminated blade is of SanMai construction with a core of Japanese AUS-10 steel that has been hardened to 59/60° HRC. Made in Japan, these blades are sharpened by hand on a water wheel using the traditional “Honbazuke” technique. Fun to use and easy to maintain the Senzo Clad series is an elegant addition to any kitchen.

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AS-11

Suncraft Senzo Pro 8.3 in. Gyuto

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Suncraft Senzo Pro 8.3 in. (210mm) Gyuto made in Seki-City, Japan. Made with a thick core of SG2 Powdered Steel, known for its edge retention and durability. Made in Japan.

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MP-04