About Haruyuki Nagisa - High performance, low maintenance.

The Haruyuki Nagisa is forged from a modern high-tech stainless steel called AUS-10, and I’m a huge fan. It can take and hold an edge, much like traditional Japanese carbon steel, without being a rusty pain in the butt! 

This stunning blade sports a hammered ‘tsuchime’ finish that transitions to a polished bevel with layers of damascus steel. The word ‘Nagisa’ refers to the point where waves crash onto the beach, inspired by the intersection of the damascus and tsuchime patterns. I love this Japanese ‘wa handle’ because it focuses all of the knife’s weight into the blade. This lets it do more of the work for you, so slicing up a pile of veggies feels like no big deal.

Haruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle.

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.