Namiukashi Honyaki Gyuto (Chef Knife) Knife White carabon steel

Waves of precision in every slice.
The Namiukashi Honyaki Gyuto is a Japanese chef's knife made from White carbon steel, known for its sharpness and fine wave pattern. Each knife is hand-finished by artisans, offering a blend of functionality and artistic beauty. Its exceptional cutting performance makes it a trusted choice for professionals.

Gyuto (Chef Knife)

The Guyto is the most common western knife used throughout the world. It can be used to cut meat (boneless), fish (boneless) and vegetable. It is also known as a “French Knife”, “Chef Knife” “Bannou Bocho” as is used as a replacement for a Mitsutoku Bocho.

White 3 Steel

White Steel is the next highest steel material after Blue Steel and has good edge retention, and is easy to sharpen. At Jikko White Steel is our number 1 recommendation to chefs. For those uncertain which steel type is best, we think you should buy white steel as you should not have any problems.