Toshihiro Wakui is a very talented craftsman that used to work for Yoshikane Hamono in Sanjo. He started his own knife making business in Sanjo and his excellent knives were a well kept secret among Japanese knives enthusiasts. He recently started getting more exposure and his knives are highly appreciated. Forged by White 2 steel, very thin behind the edge and at high hardness of around HRC 63, Wakui seems to be one of the next hot blacksmiths in the knife world.
Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques.
Featuring a Nashiji finish, with a core of White 2 steel and a stainless clad to prevent rust, this Wakui 210 mm Gyuto is a favorite. Will serve both home cooks and professionals as an all round knife for any task. Very thin behind the edge to slide effortlessly through all ingredients this one is a hit!
| Brand / Blacksmith: | Wakui |
| Series: | Nashiji |
| Knife type: | Gyuto |
| Blade Length / Total length (mm): | 210 / 365 |
| Grind: | 50 / 50 |
| Finish: | Nashiji |
| Steel type: | Shirogami 2 (White 2) – Stainless Clad |
| Forging method: | San Mai |
| HRC hardness: | 62 – 63 |
| Handle type / Material / Ferrule: | Octagonal / Chestnut / Water Buffalo Horn |
| Spine Thickness at heel / tip (mm): | 3.4 / 0,20 |
| Blade height at heel (mm): | 48 |
| Weight (gr): | 153 |
| Notes: |
Wolfram Schurig (verified owner) –
This is a stunning knife. Fit an finish are just perfect ( as is true for all Sanjo-knives ), the balance point is great, at least for those who are using pinch-grip as I do. What makes the knive unique is the excellent blade geometry which gives you the feeling of absultely effortless cutting. You just have to guide the blade, no pressure no nothing. Highly recommended!