Nōshū Magoroku Koryu Tsuchime Japanese Gyuto Knife
The Nōshū Magoroku Koryu Tsuchime Japanese Gyuto Knife represents the pinnacle of Japanese knife craftsmanship.
With its hand-hammered (Tsuchime) finish, the blade not only exudes artisanal beauty but also prevents food from sticking, ensuring smooth, effortless slicing.
The Shiraki wood handle provides a soft and natural grip, offering excellent control and comfort.
This Gyuto (Japanese chef’s knife) is an all-round performer — perfect for slicing meat, fish, and vegetables with precision and balance.
Free shipping
14 Day Return
Made in Japan
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Key Features
Hand-Hammered Finish: The Tsuchime texture helps release food easily and enhances cutting performance.
All-Purpose Santoku Blade: Perfect for slicing meat, fish, and vegetables — a true everyday kitchen essential.
Stainless Steel Blade (HRC54–58): Provides excellent sharpness, edge retention, and corrosion resistance.
Natural Shiraki Wood Handle: Lightweight, smooth, and warm to the touch, offering a comfortable grip for long use.
Made in Seki City, Japan: Produced in Japan’s world-renowned knife-making capital with over 800 years of tradition.
Specifications
・Blade Material: Stainless Steel (HRC54–58)
・Handle Material: Shiraki (Natural Wood)
・Blade Type: Santoku (Double Bevel)
・Use: Meat, fish, vegetables – all-purpose kitchen knife
・Origin: Seki City, Gifu Prefecture, Japan
Shipping｜return
・Standard shipping typically arrives within 10 days, with 1–2 business days for processing.
・Returns are accepted within 14 days of delivery, provided items are unused, unwashed, and in their original packaging.
Knife Care
・Hand wash only; do not use dishwashers.
・Dry thoroughly after washing to prevent rust or discoloration.
・Avoid cutting frozen foods or bones.
・Store in a dry environment with a wooden sheath (Saya) or knife stand.
・Sharpen regularly with a whetstone for best performance.
Knife Care
・Hand wash only; do not use dishwashers.
・Dry thoroughly after washing to prevent rust or discoloration.
・Avoid cutting frozen foods or bones.
・Store in a dry environment with a wooden sheath (Saya) or knife stand.
・Sharpen regularly with a whetstone for best performance.
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Precision meets versatility.
The Gyuto is Japan’s answer to the Western chef’s knife—balanced, agile, and built for all-purpose use. Perfect for slicing meat, fish, or vegetables with effortless control and clean precision.
Hammered finish with refined elegance.
Each Tsuchime (hand-hammered) mark is crafted by skilled artisans in Seki City. The texture isn’t just beautiful—it reduces drag and keeps food from sticking, ensuring smoother, faster prep.
Natural Shiraki handle.
The lightweight Shiraki wood handle feels soft and organic, offering stability and comfort during extended use. Designed for both professional chefs and home cooks who value balance and tradition.
gihu-japan
SEki City
Forged in the legendary heart of Japanese blade-making.
For over 700 years, Seki’s master craftsmen have turned steel into art—creating knives known worldwide for their sharpness, durability, and perfect harmony between form and function.