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.

**Please note, that the handle installation on Wakui knives is done by a traditional tang "burn-in". These handles can become loose due to dish washing, soaking in water for long periods of time, and/or exposure to high heat.

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
Producing Area: Sanjo-Niigata/ Japan
Profile: Gyuto
Size: 240mm
Steel Type: Carbon Steel
Steel: White (Shirogami) #2, Soft Stainless Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
Total Length: 398mm
Edge Length: 242mm
Handle to Tip Length: 257mm
Blade Height: 47mm
Thickness: 4.5mm
Handle Length: 143mm
Weight: 174g
Hand Orientation: Ambidextrous
Hardness: ~63HRC