Hand-forged in Tosa, this 210mm gyuto pairs a razor-thin Aogami Super edge with a rustic Kurouchi Nashiji skin, then finishes the package with a comfortable Western red-pakka handle and brass bolster. The result is a chef’s knife that glides through proteins and vegetables alike, offers easy maintenance thanks to its stainless cladding, and feels perfectly balanced for long prep sessions.

Nijuni 廿弐 AS/S by Tsunehisa Hamono blends modern machine forging with meticulous hand-finishing. The factory’s artisans thin the blade behind the edge, leave the forged scale intact for added food release, and grind to an aggressive 50/50 bevel that excels at both push-cuts and rocking.

Tsunehisa 常久 was founded by sharpener and cutlery expert Takayuki Shibata to create knives that remain “permanent” fixtures in any kitchen. Every blade is inspected and sharpened in-house before leaving the workshop.

Takayuki Shibata 柴田崇行 is a master sharpener and founder of Tsunehisa, renowned for his meticulous eye and uncompromising quality control. While forging is handled by trusted artisans across Tosa, Sakai, and Seki, every blade passes through Shibata-san's hands for final inspection and sharpening. His expertise in edge geometry and commitment to consistency ensure each Tsunehisa knife delivers the keen, reliable performance that has made the brand trusted by chefs worldwide.

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.

Aogami Super (AS/S) 青紙スーパー (Super Blue Paper) takes the recipe for Aogami #1 or #2 and tweaks it to create something really special. With more carbon (1.4 – 1.5%) plus silicon (0.1 – 0.2%), manganese (0.2 – 0.3%), chromium (0.3 – 0.5%), tungsten (2 – 2.5%), and vanadium (0.3 – 0.5%), this Hitachi flagship gets harder and stays sharp longer. Extra chromium slows rusting while vanadium increases toughness and reduces chipping.