Tokujyo Gyuto(Chef Knife)300mm
Tokujyo Gyuto(Chef Knife) 270mm
Tokujyo Gyuto(Chef Knife) 180mm
Tokujyo Gyuto(Chef Knife) 300mm
Tokujyo Gyuto(Chef Knife) 210mm
Tokujyo Gyuto(Chef Knife) 240mm
Tokujyo Gyuto(Chef Knife) 300mm
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Tokujyo Gyuto Chef Knife

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Optional Engraving

*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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Steel Material
Tokujo Steel is a specialty steel used in Japan and gaining prominence globally. It is a very durable Steel that can be honed to a very fine edge.
Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
2tc-180 180 300 120
2tc-210 210 335 170
2tc-240 240 365 180
2tc-270 270 395 220
2tc-300 300 440 310
Blade Material Name Handle
Double Edgedd

Double Edged

Japanese Steel Compressed plywood handle with brim

Gyuto(Chef Knife)

Literally translated as "Beef Knife"Beef was not a staple of the traditional Japanese diet and really only fully entered Japanese cuisine in the last 100 years with the increase in Western influence.Prior to this, when Japanese thought of Western Cuisine, they pictured slabs of beef and hearty beef based dishes.Thus the Western Chef knife eventually became known as the "Gyuto" or "Beef Knife" in Japan.It is now the most common knife style in the country due to it's versatility in the kitchen. Many Gyuto now come with traditional style Japanese handles and are often between 18cm-21cm in length.

Japanese Steel

Steel material
Japanese Steel is known for its purity,sharpness and ease of maintenance.The Steel is forged to shape, quenched , tempered, polished and sharpened to produce an exceptional blade.

Compressed plywood handle with brim

Compressed Plywood handles are finished by hand and provide good balance and durable.

Full Steel

Forging Process
A full steel blade or Mono-Steel blade means that only 1 type of steel has been used in its construction from spine to edge.Making knives with a single steel type requires expert attention during the manufacturing process to ensure the blade does not become overly brittle or warped.Differentiating a high quality Mono-Steel Blade from a low quality Mono-Steel blade can be quite difficult at a quick glance.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
. This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.


After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.