Wakui blades are one of our favourite knives because the quality you get for the price is very hard to beat. They are well balanced in the hand and feel durable because of the robust spine. The bevels are ground thin and very flat, making this a high performing blade. White #2 carbon steel is easy to sharpen, can take on a very sharp edge, and hold it for a long time. The core steel will oxidize and patina beautifully during use, whilst being easy to maintain thanks to the attractive stainless Nashiji cladding. We encourage those searching for their first carbon steel Japanese knife to look no further and discover Wakui.

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

Brand: Toshihiro Wakui 聡宏 
Blacksmith: Toshihiro Wakui 涌井 聡宏
Profile: Gyuto
Size: 270mm
Steel Type: Carbon Steel
Steel: White (Shirogami) #2, Soft Stainless Clad
Handle: Ebony & Pakka Ferrule Octagonal
Total Length: 424mm
Edge Length: 272mm
Handle to Tip Length: 284mm
Blade Height: 47mm
Thickness: 4.4mm
Handle Length: 140mm
Weight: 225g
Hand Orientation: Ambidextrous