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Japanese Chef's Knife ARITSUGU Gyuto AUS-10 Steel 240 mm 8.26" Kitchen Saya Scabbard

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You can cut fish, meat and vegetables easily. Your cooking will go through a dramatic change!
This is a Japanese Gyuto knife. It is made of AUS-10. Gyuto is originally a western style knife, and used as a general purpose knife to cut a variety of foods including meat and vegetables. Like a standard Gyuto, Washiki-Gyuto is also a double bevel knife. This kitchen knife is hard to rust and sharpness is good. It is lighter than Western knives. As this one is a versatile type Japanese style knives, it is very popular with overseas customers. Japanese sushi chefs are using this style of knives.

You can check the movie of this knife.

Customer review
On a previous trip to Japan I ate Sushi and Sashimi. I was happy to eat very unique Japanese foods that are different than my country. I was very curios on watching the Japanese chefs using various knives while they were preparing their dishes. I also cook at home and checked the knife I use and was surprised that it was Aritsugu.There are many types of knives to choose from but I chose "Gyuto" knife. The reason being it is very practical for preparing home cooked meals. The unique shape and sharpness of the tip allows for very thin slicing resulting in beautiful preparation. It is very light and very easy to use. Now I understand that Japanese knives are a unique characteristic of traditional Japanese cooking. There are no other knives like Aritsugu ! I love it ! (From Canada)

Brand Tsukiji ARITSUGU
Content One knife, sharpening manual paper and scabbard (Saya case)
Type Japanese style Gyuto A

Fish, meat and vegetables

Edge angle


Blade material


Bolster material

Black water buffalo-horn bolster

Handle material


Total length

Approx 400 mm (15.74")

Blade length

Approx 240 mm (9.44")

Blade width

Approx 40 mm (1.57")

Black thickness

Approx 2.5 mm (0.09")


Approx 140 g (4.93 oz)

(Hardness Rockwell C scale)

This is ARITSUGU made of the best steel and by artisans with their high technique. It has been inherited technique making Japanese sword since 1560, and it is a top position as the knife maker in Japan even now. Their swords had very sharp edged, so they dedicated them to Japanese emperor. The steel are so sharpness and tough at the tip of a knife, but the stainless steels and ceramics aren't. When the chefs use ARITSUGU, they can cut any ingredients to bring out the flavor and they also have their imaginations and widen their idea more.

That is the reason why the first-class chefs around the world love ARITSUGU.
Of course you can use it as a household kitchen knife.

All our items are 100% authentic.
We are officially registered as legal business and we have to comply with all rules and regulations including tax requirements from the Japanese government.

Please note
Import duties, taxes and charges are not included in the item price or shipping charges. These charges are the buyer's responsibility.Please check with your country's customs office to determine what these additional costs will be prior to bidding or buying.Customs fees are normally charged by the shipping company or collected when you pick the item up. These fees are not additional shipping charges.We won't under-value merchandise or mark the item as a gift on customs forms. Doing that is against U.S. and international laws.

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Your satisfaction is important to us.

Thank you.