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.

WARRANTY

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. Because these knives are handcrafted, they do not qualify for warranty services.