Morihei Hisamoto White #1 Tsuchime Stainless Clad Gyuto 210mm Pakka Handle

Morihei is a knife and whetstone supplier located in Asakusabashi, Tokyo. They have been a part of the industry for over 100 years, including the predecessor of Morihei “Oguro-Morihei-Shouten“. At one point in time, more than 20 groups of blacksmiths and sharpeners were working exclusively under Morihei. They are one of the only companies in Japan with a long-standing history of relationships with blacksmiths and whetstone and natural stone makers that still exists today. The president, Mr. Akimitsu Oguro is highly regarded and extremely well educated on the “Kanto” knife style. He acts like a gatekeeper for this specific style. Educating craftsmen on the old techniques used to keep not only double but also single bevel knives from the Tokyo region alive.
Morihei is one of the most reputable natural stones dealers and next to some of our favorite knives and stones they supply a wide range of woodworking- and gardening-tools.

The gyuto is a true all-rounder and suitable for a wide variety of cutting tasks. A go-to knife for many and an ideal shape to start out with. Based on the Western style chef’s knife, the gyuto has a decent length, enough height to clear the knuckles from the cutting board and a somewhat narrow tip. It’s just as good at chopping an onion or cabbage, as slicing a roast or portioning fish. There's no shame in owning multiple gyuto's

This is a carbon steel knife with a soft stainless steel cladding. Many Japanese knives are constructed with a 3-layer design known as “San Mai,” where a hard, high-quality steel core is sandwiched between two layers of softer steel. In this case, the core is made of carbon steel, while the outer layers, or cladding, are composed of stainless steel. This construction combines the benefits of a carbon steel edge—such as easy sharpening and excellent edge retention—with the added corrosion resistance of stainless steel for the rest of the blade.

Although the cladding offers protection against oxidation, it’s still important to care for the knife properly. Store it clean and dry, avoid air-drying after washing, and never place it in the dishwasher. Additionally, steer clear of cutting very hard materials like frozen food or bones, which can damage the edge.