Koutetsu Gyuto 240MM

This is a food prep knife designed for users who value maximum edge retention and who can exercise great care to prevent the edge from chipping.

Stainless R2 powdered steel blade.

The handles are octagonal jarrah wood with a pakka ferrule.

We are proud to offer the knives designed and crafted by Takayuki Shibata of Fukayuma City, Hiroshima.

Named after the Kotetsu, Japan's first iron-clad ship, Shibata-san's knives look and feel as awesome as they function.

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High carbon steel chef knives can rust if not kept dry.