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The Gyuto is a Japanese version of a western Chef’s Knife
This knife also has a slightly convex right side and a fairly flat left side
Tsubaki (Camilla) blade oil is used as rust prevention on carbon steel blades
This knife has been in storage and does have some rust marks on the tang
Yosimitu Kajiya | Bunka 196mm | Shirogami 2 | Rosewood & Horn SK The Gyuto is a JapaneseYosimitu Kajiya is a family run Kajiya (Smithery) in the small town of Shimabara, Nagasaki Prefecture and was established in 1937. Junichi Ide is the 3rd generation blacksmith at Yosimitu Kajiya and does all stages of the blade making; free forging his blades from pre welded Rikizai steel and grinding the edge by hand. Yosimitu Kajiya has always specialised in kitchen knives but also makes tools for the local agricultural and fishing industries, it is
