Yosimitu Kajiya Poplar Gyuto 180mm
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Poplar
Blade Size: 180mm
Heel Height: 42mm
Spine Thickness: 2.70mm (tapered)
Weight: 120g
Forged in Shimabara City, Nagasaki Prefecture, this Gyuto is made by Yosimitu Kajiya, an independent third-generation blacksmith who still works the old way — hands on, start to finish. Nothing is outsourced, nothing is rushed. Backed by 84 years of accumulated family know-how, his blades are built around steel performance and real use, not cosmetic perfection.
This is a hand-forged, no-nonsense knife. You’ll notice subtle irregularities, forge texture, and a finish that leans rustic rather than refined. That’s intentional. If your goal is a perfectly symmetrical, mirror-polished blade with factory-clean lines, this handmade Gyuto isn’t for you. This one is for cooks who value character, feel, and a blade that looks like it came from a forge — because it did.
The Gyuto is often considered the one knife that can do it all in the kitchen. With blade lengths typically ranging from 210mm to 270mm, it offers excellent knuckle clearance thanks to its taller heel, a flatter section for confident chopping, a gentle curve for rock cuts, and a sharp, pointed tip for precise work. That balance is exactly why many chefs rely on a Gyuto as their primary knife.
While the overall shape may feel familiar to users of Western chef knives, Japanese Gyutos are known for being lighter, thinner, and more responsive, reducing fatigue while allowing for cleaner, more controlled cuts.
This isn’t about perfection on a spec sheet.
It’s about a working chef’s knife, forged by hand, shaped by tradition, and meant to be used hard by people who appreciate honest craftsmanship.
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Poplar
Blade Size: 180mm
Heel Height: 42mm
Spine Thickness: 2.70mm (tapered)
Weight: 120g
Forged in Shimabara City, Nagasaki Prefecture, this Gyuto is made by Yosimitu Kajiya, an independent third-generation blacksmith who still works the old way — hands on, start to finish. Nothing is outsourced, nothing is rushed. Backed by 84 years of accumulated family know-how, his blades are built around steel performance and real use, not cosmetic perfection.
This is a hand-forged, no-nonsense knife. You’ll notice subtle irregularities, forge texture, and a finish that leans rustic rather than refined. That’s intentional. If your goal is a perfectly symmetrical, mirror-polished blade with factory-clean lines, this handmade Gyuto isn’t for you. This one is for cooks who value character, feel, and a blade that looks like it came from a forge — because it did.
The Gyuto is often considered the one knife that can do it all in the kitchen. With blade lengths typically ranging from 210mm to 270mm, it offers excellent knuckle clearance thanks to its taller heel, a flatter section for confident chopping, a gentle curve for rock cuts, and a sharp, pointed tip for precise work. That balance is exactly why many chefs rely on a Gyuto as their primary knife.
While the overall shape may feel familiar to users of Western chef knives, Japanese Gyutos are known for being lighter, thinner, and more responsive, reducing fatigue while allowing for cleaner, more controlled cuts.
This isn’t about perfection on a spec sheet.
It’s about a working chef’s knife, forged by hand, shaped by tradition, and meant to be used hard by people who appreciate honest craftsmanship.
Description
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Poplar
Blade Size: 180mm
Heel Height: 42mm
Spine Thickness: 2.70mm (tapered)
Weight: 120g
Forged in Shimabara City, Nagasaki Prefecture, this Gyuto is made by Yosimitu Kajiya, an independent third-generation blacksmith who still works the old way — hands on, start to finish. Nothing is outsourced, nothing is rushed. Backed by 84 years of accumulated family know-how, his blades are built around steel performance and real use, not cosmetic perfection.
This is a hand-forged, no-nonsense knife. You’ll notice subtle irregularities, forge texture, and a finish that leans rustic rather than refined. That’s intentional. If your goal is a perfectly symmetrical, mirror-polished blade with factory-clean lines, this handmade Gyuto isn’t for you. This one is for cooks who value character, feel, and a blade that looks like it came from a forge — because it did.
The Gyuto is often considered the one knife that can do it all in the kitchen. With blade lengths typically ranging from 210mm to 270mm, it offers excellent knuckle clearance thanks to its taller heel, a flatter section for confident chopping, a gentle curve for rock cuts, and a sharp, pointed tip for precise work. That balance is exactly why many chefs rely on a Gyuto as their primary knife.
While the overall shape may feel familiar to users of Western chef knives, Japanese Gyutos are known for being lighter, thinner, and more responsive, reducing fatigue while allowing for cleaner, more controlled cuts.
This isn’t about perfection on a spec sheet.
It’s about a working chef’s knife, forged by hand, shaped by tradition, and meant to be used hard by people who appreciate honest craftsmanship.
