A classic Western-style chef knife forged from responsive high-carbon steel, the Izutsuki No. 3 Gyuto pairs a satin blade and full stainless bolster with a durable black reinforced-wood handle. At 200mm, it glides through vegetables, protein and herbs while offering the nimble control home cooks and professionals crave.

Izutsuki No. 3 by Kiya showcases more than two centuries of Tokyo knife-making heritage. Each blade is forged, heat-treated and ground to a fine 50/50 edge, then fitted with a bolster that adds balance and protects the heel. The high-carbon steel takes a scary-sharp edge and holds it well, yet sharpens quickly on waterstones—ideal for busy kitchens that demand efficiency.

Nihonbashi Kiya 木屋 has served shoguns, chefs and dedicated cooks since 1792, blending Edo-period artistry with modern materials. Their flagship stores in Tokyo remain pilgrimage sites for anyone seeking authentic Japanese blades and expert sharpening services.

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.

Monosteel Construction forges the entire blade from a single piece of steel, creating a seamless microstructure from spine to edge. This eliminates weak joints between layers, delivers balanced weight distribution, and simplifies both sharpening and maintenance compared to laminated blades. The uniform hardness and simplified care make monosteel knives ideal for first-time buyers and busy kitchens.