Located in Asakusabashi, Tokyo, Morihei is a knife and whetstone supplier with over 100 years of history. Known for a long-standing history of relationships with blacksmiths and stonemakers, at one point Morihei had over 20 groups of blacksmiths and sharpeners working exclusively under them. Morihei’s predecessor was named “Oguro-Morihei-Shouten” and the brand is currently owned by Dr. Oguro who is an accomplished polisher/sharpener in his own right. We are honoured to showcase his products at Tosho.

This tall iron-clad White #2 210mm Gyuto is one of our favourite knives in the store at the moment. The out of the box edge is outstanding, thanks to the meticulous hand sharpening done on Japanese Natural Stones. The kireha (wide bevel) is also hand 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 61mm heel height and 5.5mm 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 Type: Carbon Steel
Steel: White (Shirogami) #2, Soft Iron Clad
Handle: Walnut & Pakka Ferrule Octagonal
Total Length: 364mm
Edge Length: 216mm
Handle to Tip Length: 228mm
Blade Height: 61mm
Thickness: 3mm
Handle Length: 134mm
Weight: 180g
Hand Orientation: Ambidextrous