Gyutou Chef’s Knife

MAKER

• Akira-Saku
  iMade exclusively for Chubo, the Akira Saku line is completely hand-forged and shaped by 3rd generation blacksmith Shoji Yoshida using no automation in the process.
   
• Chubo
  iWe developed the Chubo Inox line to be a great workhorse. These durable knives are crafted in Seki, Japan from stain-resistant Inox steel, long used for hybrid knives in Japan.
   
• Chubo Knives
  iWe developed the Chubo Inox line to be a great workhorse. These durable knives are crafted in Seki, Japan from stain-resistant Inox steel, long used for hybrid knives in Japan.
   
• Glestain
  iGlestain knives feature a distinctive ‘scalloped’ appearance and are renowned for their superior performance. Glestain knives are tough, sharp and hold a great edge.
   
• Kagekiyo
  iThis line is hand-forged in Sakai City by a collective of blacksmiths awarded the title Dentou Kogeshi, an honor reserved for the highest level of artisans and craftsmen. They are 100% handcrafted and feature expertly tapered blades.
   
• Karaku
  iThis line is forged in the Tosa region of Shikoku by blacksmith Michikuni Tokaji, using Aogami #1. The dark, traditional kuroichi finish offers protection from discoloration.
   
• Kazan
  iThe Kazan line is made exclusively for Chubo. A top choice in professional kitchens, Kazan knives are available in a wide range of steel types and finishes.
   
• Kitaoka
  iHideo Kitaoka is a 3rd generation blacksmith forging in the Takefu Knife Village. We stock his range of debas in both left and right handed styles.
   
• Makoto Kurosaki
  iMakoto Kurosaki is an exceptionally talented blacksmith working in Takefu Knife Village. This line of lasers features ultra-thin, hammer-forged blades made of from SG2 powdered steel.
   
• Masamoto
  iMasamoto Sohonten is known the world over for their fine kitchen knives. A fifth generation workshop and favorite of professional kitchens, we carry both western style and single edged Masamoto knives.
   
• Matsubara
  iMatsubara knives are crafted by Katsuto Tanaka, a fourth-generation blacksmith working in Omura City, on the island of Kyushu, a region with a history of knife crafting that dates back hundreds of years.
   
• Misono
  iMisono knives are known for the flawless fit and finish. Exceptional balance and a range of price points make them a popular choice for professionals and home cooks alike.
   
• Saji Takeshi
  iMaster Blacksmith Saji Takeshi has built his career over forty years. First known for his fine hunting blades, Saji has recently gained renown for the hand-forged kitchen knives he painstakingly produces in his Takefu City workshop.
   
• Sakai Takayuki
  iSakai City has a history of blade crafting spanning over 600 years. Some of Japan's finest blacksmiths work under the Sakai Takayuki umbrella. We carry 11 different lines, from stainless VG10 to Blue Steel Honyaki and everything in the middle.
   
• Shibata
  iThe Shibata Koutetsu features laser thin blades hand-forged then hand sharpened by top craftsman, Takayuki Shibata. The Koutetsu line takes its name from Japan’s first ironclad ship.
   
• Takamura
  iTakamura Cutlery is a second-generation workshop, producing top quality kitchen knives. Pioneers in the use of high performing powdered steels, their blades have incredible edge retention with extreme attention to detail in every step of the crafting process.
   
• Takeda
  iTakeda knives are handmade by blacksmith Shosui Takeda in Okayama, Japan. Mr. Takeda is a 3rd generation master blacksmith and each knife is carefully and painstakingly forged and tempered out of Blue Aogami Super Steel.
   
• Tojiro
  iTojiro knives offer exceptional value for the price. A favorite of line cooks, these knives get razor sharp and maintain a great edge even under professional use.
   
• Yu Kurosaki
  iYu Kurosaki is a talented young blacksmith working out of Takefu, Japan. He is known for forging exceptional knives with excellent fit and finish in a variety of steels and finishes.
   
• Anryu
  iKatsushige Anryu is a 4th generation blacksmith with over 50 years of experience forging knives. Anryu San is highly regarding for skill, having received multiple awards from the Japanese government. He works in the Takefu Knife Village, hammer forging from a variety of steels.
   

MATERIAL

• Carbon  
• Stainless  

BEVEL

• 50/50 Right or Left Handed
  iBlade is sharpened equally on both sides for right or left handed use.
   
• 70/30 Right Handed
  iBlade is sharpened and a steeper angle on the right side
   
• Single Edge Right Handed
  iBlade is sharpened entirely on the right side.
   
• Single Edge Left Handed
  iBlade is sharpened entirely on the left side.
   

STEEL TYPE

• Blue #1
  iSimilar to Blue Steel #2, but with added Tungsten and Carbon for increased durability.
   
• Blue #2
  iBlue Carbon Steels are a bit tougher with better edge retention than white steels.
   
• R2 / SG2
  iThis ‘super steel’ is a stainless, powdered steel blend that gets very sharp and holds an edge for a long time.
   
• White #2
  iSimilar in composition to White #1 but slightly less prone to chipping.
   
• White #1
  iThis pure carbon steel is favored by blacksmiths because it responds well to different types of forging, creating a great end product.
   
• Molybdenum
  iMolybdenum is a popular stainless steel for kitchen knives because of its excellent hardness and durability and ease of sharpening and maintenance.
   
• VG10
  iThis high quality stainless steel is one of the most widely used steel types, it is easy to sharpen, has solid edge retention while still being easy to sharpen. It is manufactured by the Takefu Special Steel Company and has an HRC of 60-61.
   
• HAP40
  iThis powdered metallurgy high speed tool steel is manufactured by Hitachi Metals Ltd. It has a fine microstructure, which results in blades with a notable toughness and edge retention. It’s among the hardest steels we carry.
   
• SLD
  iSLD steel was designed as a cutting steel and is known for its strength, toughness and excellent edge retention. Kazan SLD has an HRC of 60 - 62 and has the edge retention of a carbon steel knife as a stainless knife.
   
• Aogami Super
  iThis blue steel is one of the most sought after in knife making because it’s tough, gets super sharp and holds an edge for a long time.
   
• INOX
  iInox is a stainless steel with a long history of use in knife making. The specific blend is created by adding chromium to carbon steel which creates the rust and corrosion resistant property that Inox is known for.
   
• V1
  iSimilar to VG10, a great medium hard steel that is super easy to sharpen.
   
• AUS-10
  iA great stainless steel popular with knife makers.
   
• SRS-13
  iSRS-13 is a stainless, hard powdered steel which holds an edge for a long time.
   
• Ginsan
  iA semi-stainless steel that performs more like a carbon steel.
   

COLLECTION

• 33 Layer Damascus  
• Kurokage  
• 45 Layer Damascus  
• AS Kurouchi  
• White #2 Kurouchi  
• Sugihara Damascus  
• Ginsan-ko  
• Grand Chef  
• Itsuo Doi  
• Blue Steel Honyaki  
• Byakko  
• Kasumitogi  
• UX10  
• 440  
• Molybdenum Steel  
• Swedish Carbon  
• SRS-13  
• V1  
• Aogami Super