Ikeda Yoshikazu White 1 Honyaki Kachikaeshi Gyuto 240mm - Ebony

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Japanese White Steel #1, the purest form in the "Shirogami" (White Paper Steel) series, is highly regarded for its exceptional sharpness and ease of sharpening. With a slightly higher carbon content than White Steel #2, it delivers superior edge retention, but like White 2 cannot be left wet for even short periods of time, otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.