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The everyday cornerstone of a serious kitchen. This 8-inch Kiri Gyuto moves from fine slicing to confident chopping without missing a beat.
Forged from AUS10 high-carbon, multi-layer steel and hardened to 60±2 HRC, the Kiri Gyuto is designed to be the blade you reach for most — versatile enough for daily prep, sharp enough for precise work. Each blade is hand-finished to a 15° edge per side for smooth, low-resistance cuts through vegetables, meat and fish.
The blade carries a hammered kurouchi finish across its surface, left from the forging process, so no two look exactly alike. It is paired with a rosewood handle, ergonomically shaped and sealed in high-temperature wax for a durable finish and a confident grip through long prep sessions.
Kurocho chooses this steel and this geometry for one reason: a gyuto has to stay sharp while doing the widest range of jobs in the kitchen. Hone it between uses and it will hold that edge for years.
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The blade, up close
Hand wash it, hone it now and then, and it keeps a clean, keen edge.
Made for
Drawn at its real length, so you can picture it on your board.
Made for
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 chef's knife with a rosewood handle — one 20 cm blade for vegetables, meat and fish.
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
An all-rounder chef's knife — equally at home slicing, chopping and dicing vegetables, herbs and boneless meat or fish.
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Five hammered AUS10 knives with rosewood handles, plus the magnetic wooden wall rack to keep them off the drawer.
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 Nakiri with a rosewood handle — a 17 cm flat blade made for vegetables.
£79.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
A flat, rectangular blade built for push cuts — julienning, dicing and thin, even slices through vegetables and herbs.
£89.99
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Five AUS10 knives with rosewood handles — Chef, Santoku, Nakiri, Petty and Kiritsuke.
£299.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
A narrow, slightly flexible blade for separating meat from bone, trimming fat and breaking down poultry and fish.
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
A 15 cm VG10 Damascus boning knife with a fine 8–12° edge per side.
£91.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
Six VG10 Damascus knives with abalone handles and a sharpening steel — everything a meat and fish board needs.
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Hinoki 10-Piece Knife Set — Damascus Steel with Scabbards & Sharpening Steel
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 Santoku with a rosewood handle — an 18 cm blade for vegetables, fish and boneless meat.
£79.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
The easiest first Japanese-style knife: one VG10 Damascus blade that handles vegetables, fish and boneless meat, with its own wooden scabbard.
£89.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
Five pieces in VG10 Damascus with wooden handles and scabbards: bread, chef, santoku and utility knives, plus a sharpening steel.
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Questions
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Its curved edge and balanced weight make a rocking cutting motion natural, so it adapts easily to chopping, slicing and mincing across most everyday ingredients.
Hand wash only, dry immediately, and store it on a block or magnetic rack rather than loose in a drawer to protect the edge.
Regular honing between uses plus an occasional whetstone sharpening will keep the 15° edge performing well.
No — like most Japanese-style blades, it is optimised for clean slicing rather than cutting through bone or frozen food.
UK delivery is free on every order, with no minimum spend. Orders are dispatched within 1–2 working days, then delivery takes 5–7 working days (6–9 working days in total). We currently deliver to UK addresses only. Knife orders travel on an age-verified, signature-on-delivery service, so someone aged 18 or over needs to be there with photo ID.
Yes — you have 30 days from delivery to return an unused knife, plus the statutory 14-day right to cancel.
