Minamoto no Sukehisa Gyuto 180mm SK

$105.00

Instock

A 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 Chef’s Knife, based off of French chefs knives in the 1880’s it was designed for cutting meat, Gyuto translates to “meat sword”, but it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyuto’s generally have thinner blades than a western knife of the same size.

It is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.


Measurements and photographs are taken from a random knife and may differ from the knife you receive.

This knife is made from carbon steel and will form rust if it is left wet after use.

Details and Specifications

Maker:  Minamoto no Sukehisa
Shape:  Gyuto
Blade Length:  182 mm
Blade Height:  41
Width at Heel:  2
Core Steel:  SK
Cladding Steel:  Mono
Finish:  Migaki
Handle Shape:  Western
Handle Material:  Rosewood
Handle Length:  114
Total Length:  296
Weight:  108
Minamoto no Sukehisa Gyuto 180mm SK
Minamoto no Sukehisa Gyuto 180mm SK
Minamoto no Sukehisa Gyuto 180mm SK
Minamoto no Sukehisa Gyuto 180mm SK
Minamoto no Sukehisa Gyuto 180mm SK
Minamoto no Sukehisa Gyuto 180mm SK
Minamoto no Sukehisa Gyuto 180mm SK