Minamoto no Sukehisa | Gyuto 240mm | SK | Rosewood Stainless creating food release for a

creating food release for a right handed user

Yu Kurosaki is a young artisan blacksmith in Takafu knife village

This is a Molybdenum vanadium

Japanese Gyuto’s generally have thinner blades than a western knife of the same size

Minamoto no Sukehisa | Gyuto 240mm | SK | Rosewood Stainless creating food release for aA Vintage knife brand from Tokyo, blacksmith Masayasu Yoshitomo apprenticed under his father at age 15 in 1952. Made from carbon steel these knives are thin sharp and sturdy with an asymmetrical bevel. The Japanese version of a western Chefs Knife, based off of French chefs knives in the 1880s it was designed for cutting meat, Gyuto translates to Chef Knife, and it is a versatile all round kitchen knife that can be used for rock or push cutting