Nagomi Gyuto Knife

A Gyuto is the Japanese equivalent of a Western chef's knife. It is an incredibly versatile, all-purpose tool designed for slicing, dicing, and chopping meat, fish, and vegetables, making it the primary knife most home cooks reach for daily.

440A molybdenum steel is chosen for its excellent balance between edge retention and ease of maintenance. It is durable enough to withstand daily use while remaining relatively simple to sharpen, making it a reliable choice for both novice and experienced cooks.

The knife comes with a ticket for one complimentary professional resharpening service. This ensures that after your initial period of use, you can have the blade restored to its original factory sharpness by experts, extending the life and performance of the knife.

Yes, the handle is constructed from laminated tempered wood, which is specifically engineered to resist moisture and warping. Combined with stainless steel inlays, it provides a secure, ergonomic grip that remains stable even when your hands are wet.

At 190g, this knife offers a substantial feel without being overly heavy. The balance point is designed to sit comfortably in the hand, reducing fatigue during longer prep sessions like chopping large quantities of vegetables.

Not at all. A hardness of 58 HRC is a 'sweet spot' for kitchen knives; it is hard enough to hold a very sharp edge for a long time, but tough enough to resist chipping during standard cutting tasks on a wooden or plastic cutting board.