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Nikken Tsubazo Gyuto (chef's knife) 180 mm
SKU: 51182Nikken Tsubazo Gyuto
These knives, made in Japan by Nikken Cutlery in Gifu, offer excellent value for money. Founded in November 1971, Nikken has built a strong reputation for practical everyday products that deliver reliable sharpness and clean cutting performance. The blade of this knife is made of semi-rustproof Japanese molybdenum-vanadium steel and features a durable hinoki wood handle and a polypropylene bolster. These knives are produced for the Japanese market and are now available in Europe for the first time.
A Japanese Gyuto is a versatile chef’s knife designed for precision slicing, chopping, and fine prep work.
It typically features a thin, hard steel blade that holds a sharp edge for a long time, delivering clean, effortless cuts.
The Gyuto’s profile and pointed tip make it excellent for both push-cutting and detailed tasks like trimming and mincing.
Many Japanese Gyutos are lighter and more agile than Western chef’s knives, offering great control during long prep sessions.
With proper care—hand washing and regular honing—a Gyuto becomes a dependable, high-performance centerpiece in any kitchen.
- Blade length: 180 mm
- Total length: 305 mm
- Weight: 90 grams
- Blade thickness: 2 mm
- Steel type: semi-rustproof Japanese molybdenum-vanadium steel
- Hardness: 57-58 (Rockwell C)
- Handle: Traditional honoki wood handle and a black polypropylene bolster.
Like all Japanese knives, these Nikken knives are not dishwasher safe. Cleaning and drying after each use is the best way to care for these exclusive products.
Some authentic Japanese kitchen knives, particularly models originally intended for the Japanese domestic market, are deliberately not delivered with their edge refined to its absolute maximum sharpness.
In Japan, it has traditionally been common for the final sharpening and refinement of the edge — known as honbazuke — to be carried out by a specialist knife shop or by the user. This allows the edge to be tailored to the knife’s intended use and the individual preferences of the cook.
There is also a practical reason for this approach. An extremely sharp, very finely ground edge can offer exceptional cutting performance, but it may also be more delicate and susceptible to micro-chipping. A slightly more conservative factory edge therefore provides a good balance between sharpness and durability, while leaving room for further refinement.
For customers who would like their knife to arrive with a more highly refined, razor-sharp edge, we offer a professional polishing and finishing service. With this service, we further refine and polish the cutting edge before shipping, allowing you to enjoy the knife’s full cutting potential straight out of the box.
