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.
These blades are crafted from high-performance SLD steel, offering excellent edge retention and durability. The black finish on the knives is complemented by handles made from burnt chestnut, accented with buffalo horn ferrules, combining both tradition and sophistication for a unique and balanced feel in hand.
Tadafusa is a renowned Japanese knife manufacturer, rooted in the Tsubame-Sanjo region, a hub of craftsmanship for over 300 years. The company produces high-quality, hand-forged knives that blend traditional techniques with modern innovations, ensuring professional-grade tools for both chefs and home cooks. Tadafusa continues to honor Japan’s knife-making legacy, delivering blades that embody precision, durability, and artistry.
Hand wash and dry thoroughly immediately after use.
| Shape | Gyuto |
| Blade length mm | 212 |
| Heel height mm | 48 |
| Overall length mm | 360 |
| Spine thickness at handle mm | 5 |
| Spine thickness at 1/2 mm | 2 |
| Thickness at shinogi/mid choil mm | 2 |
| Weight g | 168 |
| Steel | SLD |
| Stainless | Yes, but barely |
| Handle | Wa/Japanese |
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