Kunio knives are manufactured in Echizen, the modern “knife city” of Japan. The company is run by Mr. Masutani, a 4th generation blacksmith and the brother of the owner of Ryusen Hamono, a well-known Japanese brand. Mr. Masutani exploited his more than 30 years experience in bladesmithing and decided to make knives by himself with the main goal being to produce high quality knives using the best materials at affordable prices.

Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques.

The 185mm Gyuto is an ideal chef knife for beginner cooks and people with limited kitchen space. Features a beautiful Damascus pattern and a western type handle in Pakka wood or Scotch.

Brand / Blacksmith: Kunio
Series: Black Pakka or Scotch
Knife type: Gyuto
Blade Length / Total length (mm): 185 / 308
Grind: 50/50
Finish: Damascus
Steel type: VG10
Forging method: San Mai Damascus
HRC hardness: 61-62
Handle type / Material / Ferrule: Black Pakka or Scotch
Spine Thickness at heel / tip (mm): 1,6 / 0,3
Blade height at heel (mm): 42
Weight (gr): 136