The gyuto, or “cow sword”, is Japan’s versatile take on the Western chef’s knife, crafted in the late 19th century for slicing meats and vegetables alike. Lightweight and razor-sharp, it blends Japanese precision with Western adaptability, making it a staple in kitchens worldwide. The kiritsuke gyuto has a straighter edge profile and a bit more weight at the tip.
The Kuromatsu Ginsan Nashiji line is made from Ginsan 3, a stainless steel known for its excellent edge retention and sharpness. Featuring a striking nashiji finish, these knives offer both durability and precision while being relatively easy to maintain, making them an ideal choice for both professional chefs and home cooks alike.
Kuromatsu is where we bring together the things we care most about: no-frills design, honest materials, and form following function. Everything under this name is made by craftsmen we trust.
Hand wash and dry thoroughly immediately after use.
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