*Sometimes you may find some light brown spots on the Kurouchi finish. It may look like rust, however this is not rust. These spots are small traces of clay from quenching during the forging process. It can be removed by regular use and washing the blade with a soft bristle brush.

Morihei is a knife and whetstone supplier based in Asakusabashi, Tokyo with over 100 years of history. At one point, more than 20 groups of blacksmiths and sharpeners worked under the name Morihei. Famously known for its extensive collection of whetstones and natural stones, the president Mr. Akimitsu Oguro is also an advisor for natural stone researchers from various universities and government groups. To this day, Morihei is one of the few remaining companies in Japan that has maintained the relationship between its blacksmiths and stonemakers for this long.

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: Morihei 森平
Producing Area: Tokyo/ Japan
Profile: Gyuto
Size: 180mm
Steel: Yasuki White (Shirogami) #1, Soft Iron Clad
Handle: Pakka Western
Total Length: 300mm
Edge Length: 182mm
Handle to Tip Length: 186mm
Blade Height: 50mm
Thickness: 2.6mm
Handle Length: 114mm
Weight: 165g
Hand Orientation: Ambidextrous