Hand-forged in Yokosuka, this Western-style Japanese chef knife marries a classic Gyuto profile with a nimble 190mm blade. The double-bevel edge glides through vegetables, fish, and meats while a full-tang Yo handle offers familiar Western ergonomics. Soft-iron cladding reveals a subtle kasumi haze that will develop a gentle patina with use, celebrating the high-carbon core within.

Nihonkou by Kikuhide Hamono showcases the shop’s century-old expertise in blending traditional steels with user-friendly Western geometry. Each blade is forged in small batches, laminated in San-Mai construction, then hand-ground to an acute 50/50 edge that sharpens effortlessly and holds its bite through long prep sessions.

Kikuhide 菊秀刃物店 has served Blue Street, Yokosuka for over 100 years, stocking everything from sushi-master Deba to ikebana shears. Their commitment to after-sales service, onsite sharpening, and multilingual support makes them a trusted name for professionals and enthusiasts worldwide.

Kikuhide Workshop 菊秀 draws on regional smiths and in-house artisans, combining time-honoured hammer work with modern heat treatment. The result is a responsive blade that balances just ahead of the heel, giving cooks instant confidence at the board.

Gyuto 牛刀 or "cow sword" is Japan's answer to the Western chef's knife. Its gently curved belly excels at rocking cuts through herbs, while the flat section near the heel handles push-cutting proteins and vegetables with precision. This all-purpose profile makes it the most versatile blade in any kitchen, equally capable of slicing roasts, dicing vegetables, and mincing aromatics.

San Mai 三枚 means "three layers" — a hard cutting core sandwiched between two softer outer layers. This traditional construction protects the delicate edge from shock while adding toughness and simplifying maintenance, so you can enjoy the performance of high-carbon steel worry-free.

Shirogami #2 白紙 (White Paper No. 2) is among the purest of carbon steels—mostly just iron and carbon (1.05 – 1.15%) with minimal silicon (0.1 – 0.2%) and manganese (0.2 – 0.3%). This high-purity Hitachi steel has slightly less carbon than Shirogami #1, making it easier to work with while still achieving exceptional sharpness and edge retention. Among the easiest steels to sharpen, it's capable of achieving razor-keen edges with minimal effort. Hand wash and dry promptly to manage patina formation.