From the maker

Overview

Experience the exceptional craftsmanship of master smith Yoshimi Kato with this 240 mm Gyuto featuring a core of Aogami Super (Blue Super) steel clad in stainless, finished in elegant Nashiji (“pear-skin”) texture. This knife is designed for chefs and home cooks who value precision, edge retention, and take joy in using a finely tuned instrument. From slicing vegetables to carving proteins, this Gyuto blends Japanese artistry with practical kitchen performance. At Tokushu Knife we recommend it for those ready to elevate their culinary experience.

Common Questions

Q: Is this knife suitable for home cooks?

A: Absolutely. While its 240 mm size delivers the length preferred by many professionals, its balanced weight and refined taper make it accessible to committed home cooks who want a single high-performance knife instead of multiple tools. It’s light, nimble, and incredibly sharp right out of the box.

Q: How do I care for a high-end Japanese knife like this?

A: Because this knife features high carbon content steel (Aogami Super) with stainless cladding, it demands a little more care than typical stainless Western knives. Hand wash only, dry immediately, and store safely. When not in use, apply a light coat of tsubaki oil. For maintenance, consider using our leather strop to keep the edge razor sharp. Avoid cutting frozen foods or bones to preserve the edge.

Q: How does this compare to other sizes or steel variants?

A: The 240 mm length gives you more reach and a taller blade height (~51 mm at heel) compared to the 210 mm version, making it more versatile for larger prep tasks. Its profile allows for smooth rocking and push cuts, perfect for both professional kitchens and serious home cooks.