One of the most well known and revered bladesmiths in Japan, Takeshi Saji captivates with the beauty and skill that goes on to making every single one of his knives. Combining traditional forging techniques with new and innovative designs, Saji crafts beautiful, functional works of art
VG10 steel offers a sweet spot of high performance and easy maintenance. As a pretty hard stainless steel it can get very sharp, retain that sharp well, and is very easy to maintain.
The Gyuto is a multi-purpose, large bladed knife that you can use for almost everything. Typically these are light strong knives which range from 180mm to 240mm normally (although sometimes longer), with 210mm being the most common and popular size due to it's sweet spot of length for larger tasks but excellent agility. Longer knives tend to be used more for high volume tasks in professional kitchens where 240mm and even 270mm are popular. 180mm is popular for smaller home kitchen tasks too.
The blade profile is great for cutting in a rocking type motion. If you are looking for one knife, this is the most versatile.
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
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Please read our guidance pages below to help you make the right choice and make the most of the knives you choose: