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 Yamawaki 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.
Yamawaki Hamono Seisakusho, a family-run workshop founded in 1927 in Sakai, Japan, has been perfecting Japanese knife-making for nearly a century. The workshop produces knives under the brand name Yoshihiro, revered by chefs and enthusiasts worldwide, blending tradition with modern techniques. In addition to crafting these exceptional knives, Yamawaki actively educates future chefs and knife makers, helping to preserve Sakai’s cultural heritage while keeping Japanese knife-making relevant for today’s kitchens.
Hand wash and dry thoroughly immediately after use.
| Shape | Gyuto |
| Blade length from heel mm | 214 |
| Heel height mm | 47 |
| Overall length mm | 360 |
| Spine thickness at handle mm | 2 |
| Spine thickness at 1/2 mm | 2 |
| Thickness at shinogi/mid choil mm | 2 |
| Weight g |
151 |
| Steel | Ginsan 3 |
| Stainless | Yes |
| Handle | Wa/Japanese |
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