Seki Kyuba NIJI Gyuto Chef’s 20cm

The one that does it all: Gyuto “Gyuto” translates to “cow sword” — once a beef knife, now the all-purpose Japanese chef’s knife. The 20cm blade gives you plenty of cutting surface while staying agile, and its gentle curve lets you rock or push-cut, so it handles most ingredients and most techniques. The blade is a 12Cr18MoV core in 37 layers of stainless steel, brass and copper, so each knife carries its own rainbow-toned Damascus pattern. Hand-forged in Seki, Gifu, the steel is chosen for its balance of sharpness, durability and corrosion resistance. At 62–63 HRC it balances sharpness and durability with good chip resistance, and the hammered finish helps keep food from sticking. The blade is set in a premium-cut, waterproof stabilised maple burl handle, available in Mediterranean Blue, Olive Green or Natural Brown.