Yosimitu Kajiya Cherry Gyuto 240mm
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi (San-mai 三枚)
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Cherry
Blade Size: 240mm
Heel Height: 47mm
Spine Thickness: 3.00mm (tapered)
Weight: 153g
Hand-forged in Shimabara City, Nagasaki Prefecture, this Gyuto is made by Yosimitu Kajiya, an independent third-generation blacksmith who personally handles every stage of production. Backed by 84 years of combined family experience, his work follows traditional Japanese forging principles where steel performance and balance take priority over cosmetic refinement.
This is a true handmade blade. The finish reflects the forge — not a factory — with natural variation and a slightly rustic character that comes from working steel by hand. If your preference leans toward perfectly polished, uniform blades, this handmade Gyuto may not be the right fit. It’s built for cooks who appreciate authenticity and the feel of a knife shaped by fire and hammer.
The Gyuto is often considered the most versatile knife in the kitchen — frequently the only one needed. With blade lengths typically between 210mm and 270mm, it offers a tall heel for comfortable chopping, a flatter section toward the rear for push cuts, a gentle curve near the tip for rocking motions, and a fine point for precise work. This balance of features is exactly why many chefs choose a Gyuto as their primary knife.
Designed to handle a wide range of tasks with ease, this Gyuto delivers everyday practicality paired with the unmistakable character of traditional Japanese craftsmanship.
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi (San-mai 三枚)
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Cherry
Blade Size: 240mm
Heel Height: 47mm
Spine Thickness: 3.00mm (tapered)
Weight: 153g
Hand-forged in Shimabara City, Nagasaki Prefecture, this Gyuto is made by Yosimitu Kajiya, an independent third-generation blacksmith who personally handles every stage of production. Backed by 84 years of combined family experience, his work follows traditional Japanese forging principles where steel performance and balance take priority over cosmetic refinement.
This is a true handmade blade. The finish reflects the forge — not a factory — with natural variation and a slightly rustic character that comes from working steel by hand. If your preference leans toward perfectly polished, uniform blades, this handmade Gyuto may not be the right fit. It’s built for cooks who appreciate authenticity and the feel of a knife shaped by fire and hammer.
The Gyuto is often considered the most versatile knife in the kitchen — frequently the only one needed. With blade lengths typically between 210mm and 270mm, it offers a tall heel for comfortable chopping, a flatter section toward the rear for push cuts, a gentle curve near the tip for rocking motions, and a fine point for precise work. This balance of features is exactly why many chefs choose a Gyuto as their primary knife.
Designed to handle a wide range of tasks with ease, this Gyuto delivers everyday practicality paired with the unmistakable character of traditional Japanese craftsmanship.
Original: $141.85
-65%$141.85
$49.65Description
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi (San-mai 三枚)
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Cherry
Blade Size: 240mm
Heel Height: 47mm
Spine Thickness: 3.00mm (tapered)
Weight: 153g
Hand-forged in Shimabara City, Nagasaki Prefecture, this Gyuto is made by Yosimitu Kajiya, an independent third-generation blacksmith who personally handles every stage of production. Backed by 84 years of combined family experience, his work follows traditional Japanese forging principles where steel performance and balance take priority over cosmetic refinement.
This is a true handmade blade. The finish reflects the forge — not a factory — with natural variation and a slightly rustic character that comes from working steel by hand. If your preference leans toward perfectly polished, uniform blades, this handmade Gyuto may not be the right fit. It’s built for cooks who appreciate authenticity and the feel of a knife shaped by fire and hammer.
The Gyuto is often considered the most versatile knife in the kitchen — frequently the only one needed. With blade lengths typically between 210mm and 270mm, it offers a tall heel for comfortable chopping, a flatter section toward the rear for push cuts, a gentle curve near the tip for rocking motions, and a fine point for precise work. This balance of features is exactly why many chefs choose a Gyuto as their primary knife.
Designed to handle a wide range of tasks with ease, this Gyuto delivers everyday practicality paired with the unmistakable character of traditional Japanese craftsmanship.
