40.Kazuhisa Gassan / Blue steel no.2 with stainless steel / /gyuto185mm /reinforced wood popular Grip

40.Kazuhisa Gessan / Blue steel no.2 with stainless steel /gyuto185mm /reinforced wood Grip

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This knife is made of blue steel no.2 at the core of the blade, squeezed into Stainless Steel.

This double edged blade knife is completely hand-forged by Kazuhisa Gassan knives.
These knives are easy to use, with a slight balance in the center of gravity to prevent fatigue even after long hours of use.
Each knife is made by hand, combining traditional techniques with new technologies.
The sides of the knife are hammered( tsuchime pattern , delicate and beautiful impression)

The handle is made of reinforced wood, which was used for airplane propellers in the past, to prevent water from seeping in, to prevent rotting, and to make it easy to hold.

I think it's a good value product considering the finish and the fact that it's made of stainless steel.


Kazuhisa Gassan knives is blacksmith produces hand forged chef knives in Yamagaya, northeast area in japan. This area having a long knife production for 600years and inherits the tradition of the swordsmith.
In this area they produce the chef knives for 150 years.



Knife types : Gyuto knife
Blade : Length : 185 mm
Blade : Type : Double Edged Blade
Blade Material: blue steel no.2
Handle : reinforced wood straight grip
Weight : 165g



1. Please provide your telephone number for the courier contact at the time of purchase.

2. TAX & DUTIES
Import duties, taxes and charges are not included in the item price or shipping charges. These charges are solely the buyer's responsibility.
We don't accept any return, due to custom fees nor domestic handling charge occurred in your country.

3.Shipping
We ship from Tokyo to WORLDWIDE by Japan Post small Packets(we cannot put the tracking number for U.S at this moment. If you need it and in a hurry please choose express option by DHL) popular .

4.Knife Care
+Do not use dishwasher.
+Avoid cut, hit or chop frozen products or bones.
+Wash it using regular dish soap with warm water and towel dry.
+Keep the knives as dry and clean as possible before being put away for storage.