H. Chef Knife | Japanese Knives: Gyuto 21cm, 24cm or 27cm

800 years of samurai sword-making craft. Now in your kitchen. If you use just one knife, this is it. A Japanese gyuto (the equivalent of a Western chef’s knife) built for all ingredients. After 8 years in the food business, this is the one we keep coming back to: light, sharp, easy to maintain, and it simply feels right in the hand. The Seki Magoroku series is recognised as a benchmark for honest, no-nonsense Japanese knives built to perform. This is KAI's core line, rooted in Seki City — where samurai blades were once forged, now refined into the world's finest kitchen knives. Why This Item Thin, razor-sharp Japanese blade — glides through food with minimal effort Blade polished to a mirror finish and ground in 3 stages — less resistance, cleaner cut every time High carbon MV stainless steel — stays sharp longer, rust resistant, easy to maintain Optimal weight + full tang (the blade runs the full length of the handle) + stainless bolster — perfect balance, no fatigue Laminated reinforced wood handle — water-resistant, fits the hand, built to last Which Size 21cm (172g): Ideal for everyday home cooking. Light, precise, and easy to handle. 24cm (220g): For confident home cooks & professionals. More cutting length and noticeably faster prep. Our kitchen team's favourite. 27cm (290g): For high-volume prep in professional kitchens. Longer blade, fewer strokes, faster workflow. This is what we use to produce in volume. (All sizes are suitable for both right and left-handed use) Specifications Blade: High carbon molybdenum vanadium stainless steel Handle: Laminated reinforced wood Made in Japan Care Hand wash and dry immediately — not dishwasher safe Use on wood or plastic boards only