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.

This tall iron-clad White #2 210mm Gyuto is one of our favourite knives in the store at the moment. The kireha (wide bevel) is sharpened in a hamaguri (convex) style grind. This allows the user to experience exceptional cutting performance, and the opportunity to sharpen, thin, and polish the wide bevel. Coming in at around 58mm heel height and 4.6mm spine thickness, it's heft and cutting ability makes processing ingredients effortlessly!

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
Profile: Gyuto
Size: 210mm
Steel: Yasuki White (Shirogami) #2, Soft Iron Clad
Handle: Keyaki Zelkova & Pakka Ferrule Octagonal
Total Length: 363mm
Edge Length: 214mm
Handle to Tip Length: 228mm
Blade Height: 58mm
Thickness: 4mm
Handle Length: 135mm
Weight: 215g
Hand Orientation: Ambidextrous