Gyuto Japanese kitchen knife Ittetsu OEM IS-44 21cm heat-treated to 63–64 HRC

heat-treated to 63–64 HRC

Kunio Masutani 17-cm-bladed vegetable cooking knife (nakiri)

5 cm in length

Aogami carbon steel with a stainless steel clad makes up the blade

The chairman of Saji Blacksmith (Japan) is Takeshi Saji

Gyuto Japanese kitchen knife Ittetsu OEM IS-44 21cm heat-treated to 63–64 HRC210 mm OEM gyuto knife made by Ittetsu Tadafusa. The traditional Western chef's knife is reimagined in Japanese culture as the Gyuto. The gyuto's blade is different in that it is sharper and thinner. Hitachi SLD steel is used to make the blade. SLD is a cold work die steel that has a low quench stress, outstanding hardenability, and great abrasion resistance for general use. Handle: quince or ashtree. Handmade in Echizen, Japan, are Ittetsu knives.