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Ohishi kurouchi SLD gyuto 210mm

Ohishi kurouchi SLD gyuto 210mm

Regular price ¥27,000 JPY
Regular price Sale price ¥27,000 JPY
Sale Sold out

Ohishi SLD knives are crafted in Sanjo, a city renowned for its knifemaking tradition in Niigata Prefecture. This gyuto combines the rustic kurouchi finish with modern SLD semi-stainless steel.

  • Handcrafted in Sanjo, Japan for the Ohishi brand
  • Gyuto: Multi-purpose Japanese chef knife ideal for meat, fish, and vegetables
  • 211mm (8.31") cutting edge length
  • SLD semi-stainless steel core from Hitachi Metals, Ltd. at ~61 HRC
  • Stainless cladding for easier maintenance
  • Wenge wood handle

Established in 2003, Ohishi and its sister brand Akifusa are both Japanese knife brands owned by Nakaya Co., Ltd., a company producing cutting tools since 1907. Originally founded in Hokkaido, the company relocated to Sanjo in 1961. Both Ohishi and Akifusa knives are crafted by skilled regional blacksmiths, combining traditional craftsmanship with modern steel performance. The brands feature distinct styling and material preferences, providing a range of options for knife users.


Brand: Ohishi
Producing Area: Sanjo, Japan
Knife type: gyuto
Finish: kurouchi
Core steel: SLD
HRC: ~61
Steel type: semi-stainless
Cladding: stainless clad

Overall length: 375mm
Blade length - heel to tip: 211mm (8.31")
Blade height at heel: 46.2mm
Spine thickness
• at the handle: 5.4mm
• at the heel: 4.0mm
• midway: 1.9mm
• 1cm from the tip: 1.3mm
Weight: 183g
Edge/bevel: 50:50
Handle: d-shaped wenge handle
Saya/ sheath: Not included


Note:
a. For the care and maintenance of Japanese knives, such as this Ohishi SLD 210mm gyuto knife, please refer to our care guide below.
b. Slight measurement variations are common in Japanese kitchen knives.
c. Small surface finish variations in knives are a normal part of the handcrafting process.

Shipping & Returns

• Worldwide shipping from Tokyo via EMS/DHL
• Ships within 24-48 hours
• Online tracking included
• 30-day returns on unused items
Details

Care Guide

• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View Care Guide

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