| Brand / Blacksmith: | Masamoto |
| Series: | SW |
| Knife type: | Gyuto |
| Blade Length / Total length (mm): | 250 / 405 |
| Grind: | 50 / 50 |
| Finish: | Satin Polished |
| Steel type: | Swedish Steel (Stainless) |
| Forging method: | Monosteel |
| HRC hardness: | 62 - 63 |
| Handle type / Material / Ferrule: | D-Shaped / Magnolia / Water Buffalo |
| Spine Thickness at heel / tip (mm): | 2,6 / 0,3 |
| Blade height at heel (mm): | 39 |
| Weight (gr): | 170 |
| Notes: | Available in brown or black ferrule |
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With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The SW series is the stainless equivalent of the KS series. Made from Swedish stainless steel, you can expect the same impeccable fit and finish, exceptional edge retention and great sharpness without having to worry about rust. As the KS line, these are fully handmade too, not only in forging but also in sharpening, polishing and finishing stages. An excellent choice for the ones that love the legend of KS but don’t want to worry about the rust. Its 240mm size makes it ideal for those long, one move cuts and suitable for both home cooks and professionals.
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With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. The Sujihiki is a slicer for boneless meat and fish. It is double bevel in comparison to its brother Yanagiba which is single bevel and the name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. Another member of the KS family, the Sujihikis are the choice of the ones wanting a double bevel slicer with an impeccable fit and finish. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. Knives that have achieved a legendary status, made from White 2 steel, famous for its purity and sharpness. Long edge retention but also easy to sharpen makes it the ultimate choice for the ones seeking an always extra sharp knife. The 270mm blade lenght is the most common choice among slicer lovers.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.Brand / Blacksmith: Masamoto Series: KS Knife type: Sujihiki Blade Length / Total length (mm): 280 / 445 Grind: 50 / 50 Finish: Satin Polished Steel type: Shirogami 2 (White-2) (Non Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,3 / 0,3 Blade height at heel (mm): 38 Weight (gr): 134 Notes: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. The Sujihiki is a slicer for boneless meat and fish. It is double bevel in comparison to its brother Yanagiba which is single bevel and the name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. Another member of the KS family, the Sujihikis are the choice of the ones wanting a double bevel slicer with an impeccable fit and finish. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. Knives that have achieved a legendary status, made from White 2 steel, famous for its purity and sharpness. Long edge retention but also easy to sharpen makes it the ultimate choice for the ones seeking an always extra sharp knife. The 240mm is perfect for those who want a nimble slicer or they work in tight spaces. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Masamoto Series: KS Knife type: Sujihiki Blade Length / Total length (mm): 250 / 410 Grind: 50 / 50 Finish: Satin Polished Steel type: Shirogami 2 (White-2) (Non Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,3 / 0,40 Blade height at heel (mm): 35 Weight (gr): 119 Notes: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The KS 240mm Gyuto is the big brother of the 210mm and again one of the most sought after knives in the world. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. This knife have achieved a legendary status and it is made from White 2 steel, famous for its purity and sharpness. It takes very easy a razor sharp edge so this one is the ultimate choice for the ones seeking an extra sharp knife. Fitted with a classic D-shaped Magnolia handle that fits well an all hands.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.Brand / Blacksmith: Masamoto Series: KS Knife type: Gyuto Blade Length / Total length (mm): 250 / 400 Grind: 50 / 50 Finish: Satin Polished Steel type: Shirogami 2 (White-2 Non Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Black Water Buffalo Spine Thickness at heel / tip (mm): 2,6 / 0,40 Blade height at heel (mm): 49 Weight (gr): 169 Notes: -
Located in Sikoku island in the Ehime prefecture, Ishizuchi started their production exactly 100 years ago, in 1920, lead by Tomika Kajiura as their founder. As many blacksmiths at the time, they first focused in Agricultural tools and equipment. Today, the fourth generation descendants, lead by Taketoshi Kajiura, is focusing exclusively on knives using the area’s craftsmen and striving to deliver high quality traditional knives at competitive prices. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The Ishizuchi 210mm Gyuto is the knife to go in every kitchen, home or professional. Its size is the best selling size in Gyutos around the world and can be used by both starters or advanced cooks. Made using Aogami Blue 2 steel, secures a razor sharp edge as well as a long edge retention. Features a classic traditional Kurouchi finish and it is fitted with a beautiful Walnut handle suitable for all hand sizes. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Ishizuchi Series: Kurouchi Knife type: Gyuto Blade Length / Total length (mm): 215 / 365 Grind: 50 / 50 Finish: Kurouchi Steel type: Aogami 2 (Blue 2) Forging method: San Mai HRC hardness: 62 - 64 Handle type / Material / Ferrule: Octagonal / Rosewood /Plywood Spine Thickness at heel / tip (mm): 2,75 / 0,30 Blade height at heel (mm): 44 Weight (gr): 183 Notes: -
Dao Vua is a Vietnamese brand that recently started getting very good reputation for their quality / price ratio. Handmade knives made by the family and community members and the ideal choice for beginners in the handmade knives world. They are exporting 50% of their production in USA where they started becoming a favorite for the ones that want a handmade knife without “breaking the bank”. Their moto is to “make high performance knives at reasonable prices”. The favorite knife of many home and professional cooks and sometimes the only knife used by Chinese chefs. They come in a variety of blade thicknesses and weight depending on their targeted use. Lighter, thinner ones are used for chopping large or small vegetables and herbs and the heavier, thicker ones for butchering and other heavy tasks. Recommended mainly for push cut, pull cut and chopping. This Chukabocho, as the Japanese call the Chinese cleaver, is perfect for mincing and chopping herbs and vegetables .At 205mm blade length achieves the best balance between the usual 180mm or 220mm chinese cleavers. Great rustic looks and a nice handmade handle this makes a great tool for your kitchen. Important Note: Dao Vua knives are fully hand forged and therefore can have imperfections in finishing or straightness. They are delivered without a box (but very well protected) and extra sharpening service is strongly suggested as their sharpness out of the box can be drastically improved. Handles come in different colors and may vary from the one you see in the picture. If you want to be sure of the handle color kindly contact us by email or messenger. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Dao Vua Series: Leaf Spring Knife type: Cleaver Small Blade Length / Total length (mm): 205 / 350 Grind: Double bevel 50 / 50 Finish: Kurouchi Steel type: Russian Leaf Spring Forging method: Forged HRC hardness: 60 Handle type / Material / Ferrule: Wood Spine Thickness at heel / tip (mm): 2 Blade height at heel (mm): 95 Weight (gr): 274 Notes: -
Dao Vua is a Vietnamese brand that recently started getting very good reputation for their quality / price ratio. Handmade knives made by the family and community members and the ideal choice for beginners in the handmade knives world. They are exporting 50% of their production in USA where they started becoming a favorite for the ones that want a handmade knife without “breaking the bank”. Their moto is to “make high performance knives at reasonable prices”. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. Featuring a Kurouchi rustic finish and a beautiful handle this 240mm Gyuto is an excellent choice for and all round knife for any task. Important Note: Dao Vua knives are fully hand forged and therefore can have imperfections in finishing or straightness. They are delivered without a box (but very well protected) and extra sharpening service is strongly suggested as their sharpness out of the box can be drastically improved. Handles come in different colors and may vary from the one you see in the picture. If you want to be sure of the handle color kindly contact us by email or messenger.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.Brand / Blacksmith: Dao Vua Series: Leaf Spring Knife type: Gyuto Blade Length / Total length (mm): 240 / 360 Grind: Double bevel 50 / 50 Finish: Kurouchi Steel type: Russian Leaf Spring Forging method: Forged HRC hardness: 60 Handle type / Material / Ferrule: Wood Spine Thickness at heel / tip (mm): 2 / 0,8 Blade height at heel (mm): 53 Weight (gr): 152 -
Dao Vua is a Vietnamese brand that recently started getting very good reputation for their quality / price ratio. Handmade knives made by the family and community members and the ideal choice for beginners in the handmade knives world. They are exporting 50% of their production in USA where they started becoming a favorite for the ones that want a handmade knife without “breaking the bank”. Their moto is to “make high performance knives at reasonable prices”. The filleting knife is a specialty knife designed for filleting meat and deboning. It is made in order to turn and twist easily around the bones and under the flesh of the meat to remove it if needed. This special shape and look filleting knife from Dao Vua, apart from its great looks, will be one of your favorite knives not only to debone or remove silver skin or fat from your meat but also as a slicer. It is easy to control and will give you the flexibility and sharpness required for the job. Important Note: Dao Vua knives are fully hand forged and therefore can have imperfections in finishing or straightness. They are delivered without a box (but very well protected) and extra sharpening service is strongly suggested as their sharpness out of the box can be drastically improved. Handles come in different colors and may vary from the one you see in the picture. If you want to be sure of the handle color kindly contact us by email or messenger. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Dao Vua Series: Leaf Spring Knife type: Fillet knife Big Blade Length / Total length (mm): 240 / 400 Grind: Double bevel 50 / 50 Finish: Kurouchi Steel type: Russian Leaf Spring Forging method: Forged HRC hardness: 60 Handle type / Material / Ferrule: Wood Spine Thickness at heel / tip (mm): 2 Blade height at heel (mm): 24 Weight (gr): 178 Notes: -
Dao Vua is a Vietnamese brand that recently started getting very good reputation for their quality / price ratio. Handmade knives made by the family and community members and the ideal choice for beginners in the handmade knives world. They are exporting 50% of their production in USA where they started becoming a favorite for the ones that want a handmade knife without “breaking the bank”. Their moto is to “make high performance knives at reasonable prices”. The filleting knife is a specialty knife designed for filleting meat and deboning. It is made in order to turn and twist easily around the bones and under the flesh of the meat to remove it if needed. This special shape and look filleting knife from Dao Vua, apart from its great looks, will be one of your favorite knives to debone or remove silver skin or fat from your meat. It is easy to control and will give you the flexibility and sharpness required for the job. Its relatively small size is great for doing the job quick and effectively. Important Notes: Dao Vua knives are fully hand forged and therefore can have imperfections in finishing or straightness. They are delivered without a box (but very well protected) and extra sharpening service is strongly suggested as their sharpness out of the box can be drastically improved. Handles come in different colors and may vary from the one you see in the picture. If you want to be sure of the handle color kindly contact us by email or messenger. Handles may present natural irregularities due to the wood structure. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Dao Vua Series: Leaf Spring Knife type: Fillet knife Small Blade Length / Total length (mm): 160 / 320 Grind: Double bevel 50 / 50 Finish: Kurouchi Steel type: Russian Leaf Spring Forging method: Forged HRC hardness: 60 Handle type / Material / Ferrule: Wood Spine Thickness at heel / tip (mm): 2 Blade height at heel (mm): 20 Weight (gr): 126 Notes: -
Dao Vua is a Vietnamese brand that recently started getting very good reputation for their quality / price ratio. Handmade knives made by the family and community members and the ideal choice for beginners in the handmade knives world. They are exporting 50% of their production in USA where they started becoming a favorite for the ones that want a handmade knife without “breaking the bank”. Their moto is to “make high performance knives at reasonable prices”. The Nakiri, that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the hand despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. This Dao Vua Nakiri has special shape with a more curved profile than the usual Japanese ones, features a taller blade (somewhere between the Chinese cleaver and Nakiri) and has a great rustic look. A very nice hand made handle completes this excellent choice for the starters in the handmade knives world or the ones that cannot afford a Japanese handmade knife. Important Note: Dao Vua knives are fully hand forged and therefore can have imperfections in finishing or straightness. They are delivered without a box (but very well protected) and extra sharpening service is strongly suggested as their sharpness out of the box can be drastically improved. Handles come in different colors and may vary from the one you see in the picture. If you want to be sure of the handle color kindly contact us by email or messenger. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Dao Vua Series: Leaf Spring Knife type: Nakiri Tall Blade Length / Total length (mm): 170 / 320 Grind: Double bevel 50 / 50 Finish: Kurouchi Steel type: Russian Leaf Spring Forging method: Forged HRC hardness: 60 Handle type / Material / Ferrule: Wood Spine Thickness at heel / tip (mm): 1.7 Blade height at heel (mm): 71 Weight (gr): 206 Notes: -
Led by 4th generation blacksmith Kazuomi Yamamoto, Yoshikane Hamono is a Japanese knife making company in Sanjo City, Niigata perfecture with over 100 years history. Founded in 1919 by Shimotajima, Yoshikane Hamono has been hand forging knives for 4 generations. The White 2 (Shirogami-2) Nashiji series featured in our e-shop, is a stainless clad knife, made with the easy to sharpen and great edge retention Shirogami 2 core steel that can reach hardness up to HRC 62-63. It is stainless cladded therefore it requires less maintenance than a carbon steel knife. The fit and finish are impeccable and even though it’s not a laser but rather a sturdy knife, it’s very light and nimble with an impressive tapering down the spine. Very thin behind the edge and razor sharp out of the box. This 240mm Kiritsuke made by Yoshikane, combines great looks , excellent sharpness and edge retention as it is made from one the best carbon Japanese steels, the famous White – 2 (Shirogami-2). Fitted with a wenge octagonal handle makes this one a true beauty in the kitchen! An all-around knife that many Japanese but also European cooks choose as their everyday cutting tool.
Brand / Blacksmith: Yoshikane Series: White-2 Nashiji Knife type: Kiritsuke 240 Blade Length / Total length (mm): 241/401 Grind: 50 / 50 Finish: Nashiji Steel type: White-2 (Stainless clad) Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 3,1/0,3 Blade height at heel (mm): 58 Weight (gr): 241 Notes: -
Led by 4th generation blacksmith Kazuomi Yamamoto, Yoshikane Hamono is a Japanese knife making company in Sanjo City, Niigata perfecture with over 100 years history. Founded in 1919 by Shimotajima, Yoshikane Hamono has been hand forging knives for 4 generations. The White 2 (Shirogami-2) Nashiji series featured in our e-shop, is a stainless clad knife, made with the easy to sharpen and great edge retention Shirogami 2 core steel that can reach hardness up to HRC 62-63. It is stainless cladded therefore it requires less maintenance than a carbon steel knife. The fit and finish are impeccable and even though it’s not a laser but rather a sturdy knife, it’s very light and nimble with an impressive tapering down the spine. Very thin behind the edge and razor sharp out of the box. This 210mm Kiritsuke made by Yoshikane, combines great looks , excellent sharpness and edge retention as it is made from one the best carbon Japanese steels, the famous White - 2 (Shirogami-2). Fitted with a wenge octagonal handle makes this one a true beauty in the kitchen! An all-around knife that many Japanese but also European cooks choose as their everyday cutting tool.
Brand / Blacksmith: Yoshikane Series: White-2 Knife type: Kiritsuke 210 Blade Length / Total length (mm): 210/365 Grind: 50 / 50 Finish: Nashiji Steel type: White-2 (Stainless clad) Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 3/0,25 Blade height at heel (mm): 50 Weight (gr): 178 Notes:
