(0)

Wakui White 2 Stainless Clad Nashiji Gyuto 240mm

Earn [points_amount] when you buy this item. For more information please see the rewards panel below.

$540.00 NZD

Share

Blade Type

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.

Steel Type

Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Toshihiro Wakui

Toshihiro Wakui studied as an apprentice at Yoshikane Hamono, after transitioning from hand-forged crowbars. His metallurgical knowledge quickly saw him become a Sanjo blacksmithing icon, producing knives with exceptional attention to detail of the highest quality. Orders placed with Wakui San sometimes exceed 2 years until they are fulfilled, as he is the sole craftsman of all his knives.

Let customers speak for us

from 1881 reviews

Excellent knife. Fantastic value for money. Highly recommended.

Malcolm McGibbon
Tsunehisa Ginsan Nashiji Bunka 165mm - Ebony
Hibachi white charcoal.

Difficult to light. On the positive has a great burn time.

Mark Cranston
Chef Edge White Hibachi Charcoal - 10 kg

Ceramic Honing Rod Black 10"

Nicholas Hudson
Ceramic Honing Rod Black 10"

Hatsukokoro Kitchen Scissors

Nicholas Young
Hatsukokoro Kitchen Scissors
Charcoal

Loved it

Ryan Webber
Chef Edge White Hibachi Charcoal - 3kg

Fujiwara Kanefusa FKM Deba 150mm

Sophie Lagan
Fujiwara Kanefusa FKM Deba 150mm
Excellence in cutting

This knife is outstanding. It feels great in hand, just the right size and weight and cuts like a razor.
I'm looking forward to preparing the next meal just so I can use it 😀

Customer
Nigara Hamono VG10 Tsuchime Damascus Gyuto 210mm
Yoshoku Whetstone

Very good stone. I definitely recommend them.

Chris Tamsett
Yoshoku 1000/6000 Grit Whetstone

Premium Knife Care Bundle 1000/3000

Kyaw Kyaw Soe
Premium Knife Care Bundle 1000/3000
Great petty knife

Very light, nice shape and look. Recommend for such a good price

Quentin Tremblet
Chefs Edge Shipping Cover

Excellent piece of equipment. Knives have never been that sharp

Barry McIntosh
Ceramic Honing Rod Black 10"

Excellent well balanced knife, was put to work straight away and haven’t been able to fault it

Aaron Nott
Yoshikane (Hatsukokoro) SKD Nashiji Kiritsuke 210mm - Maple
i love the knife

the knife is damn cool.i love it

yuen keat
Tsunehisa Migaki Blue Super Kiritsuke 240mm - Ebony
Niagara vg10

Absolutely stunning and especially for the price and unique handle!

Robert Cummings
Chefs Edge Shipping Cover
Amazing buy

Bought for a friends wedding anniversary, he is a chef, absolutely loved the blade. Big fan of the weight, colours & overall feel. Ideal

Jake
Tadafusa "Seido" Blue 2 Nashiji Gyuto 240mm

Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use. 

Read Full Blog