A knife that moves with you.

The gyuto is Japan's answer to the chef's knife — Western in shape, Japanese in spirit. The pointed tip cuts into meat and fish with precision. The longer blade handles large cuts, whole vegetables, rhythmic slicing. This is the knife that professional cooks in Japan reach for first.

Masutani's No.22 is built on the same foundation as their celebrated santoku — VG-10 stainless steel at the core, wrapped in seventeen layers of Damascus. But where the santoku is quiet and domestic, the gyuto has reach. Fifteen extra millimetres of blade. A sharper angle at the tip. A knife that asks a little more of you — and gives more back.

The laminated wood handle is set with a stainless bolster: solid, balanced, built to last. Double-bevelled, so it suits both hands equally. Light enough to use for an hour. Precise enough to feel every cut.

Specifications

Care

Wipe clean and dry after each use. Do not leave wet. Stainless steel resists rust — but only when you work with it. Sharpen on a whetstone when the edge begins to drift. A knife maintained is a knife that lasts a lifetime.