Kanngou 8" Japanese Gyuto Chef's Knife

A black-forged Japanese gyuto, at a fraction of boutique prices.

The gyuto is Japan's answer to the Western chef's knife — thinner, harder, ground finer. This one is finished in the traditional Kurouchi Nashiji style, which leaves a blackened hammered surface that resists rust and reduces drag as the blade moves through food.

Why this one

• AUS-8 steel at HRC 59±1, harder than a typical Western knife, so it holds an edge considerably longer.
• Ground far finer than the 20 degrees standard on German knives.
• The hammered finish does a job — the dimpled texture cuts friction and stops slices clinging to the blade.
• Ebony and red sandalwood handle, balanced and a great deal nicer in the hand than moulded composite.
• Arrives gift-boxed, which solves a present for anyone who cooks.

The details

• 8.27 inch / 210 mm gyuto
• Japanese AUS-8, HRC 59±1
• Kurouchi Nashiji black-forged finish

Looking after it

Hand wash and dry immediately. Harder steel takes a finer edge but chips more easily — keep it away from bone and frozen food.