The Kiya Nanbu 240mm Gyuto is a Japanese all-purpose chef’s knife. Similar to a Western chef’s knife, a gyuto has a thinner blade which holds a sharper edge. Suitable for all types of veggies, meats, and fish, a gyuto is best utilized with a downward slice, versus any chopping or aggressive cuts. Lightweight and extremely sharp, the Nanbu 8” Gyuto is versatile, comfortable, and a pleasure to use.

This beautiful knife was handcrafted by Toshiki Nanbu in Takefu, Japan, using the traditional techniques of an Echizen blacksmith. Forged from V2 steel, the high-carbon steel core is surrounded by 10 layers of Damascus-cladding to give the knife the intricate patterning near the edge. The dark kurouchi finish of the blade is created during the heat-treating process. This coating or patina protects the blade from rust and gives the blade a rustic, authentic styling. Each Nanbu knife is finished with a traditional octagonal handle of pakkawood and walnut.

CARE & USE

This knife is made with a very hard carbon steel, which will hold a sharp edge for longer, but can rust or chip without proper care and use. 
To care for your knife:

• Always handwash and thoroughly hand-dry your knife.
• Wipe your knife down while you’re cooking, especially after cutting acidic foods.
• Lightly coat your knife with mineral oil before storing.
• Never store your knife wet, or allow it to soak in water.
• Never place knife in a dishwasher.
• Do not cut bones, frozen products, pits.
• Do not twist, chop, hit, or pry with your knife. Always use in a locomotive slicing motion.
• Do not use a marble or glass cutting board. Always use a soft cutting board, such as wood.
• Do not use a metal honing steel. We recommend using a ceramic honing steel.

Due to the nature of handcrafting and traditional blacksmithing, each knife is unique and may have some cosmetic distortion or irregularities. This is expected and normal.