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alt="Close-up of the Ohishi kurouchi SLD gyuto 210mm chef knife blade by Ohishi on a dark textured background, showcasing its sharp edge and subtle metal patterns."
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alt="A close-up of the Ohishi kurouchi SLD gyuto 210mm Japanese chef knife by Ohishi, featuring a polished blade with a dark, textured section near the spine, displayed on a dark gray surface."
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alt="Close-up of the Ohishi kurouchi SLD gyuto 210mm by Ohishi, highlighting its sharp edge and dark, textured blade with subtle irregular spots against a smooth, dark background."
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alt="A close-up of the Ohishi kurouchi SLD gyuto 210mm chef knife by Ohishi, featuring a dark, polished wooden handle with visible grain, resting on a textured dark gray surface."
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Ohishi kurouchi SLD gyuto 210mm
Regular price¥27,000 JPY
Regular priceSale price¥27,000 JPY
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Specifications
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
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.
For the care and maintenance of Japanese knives, such as this Ohishi SLD 210mm Gyuto, please refer to our care guide below.
Slight measurement variations are common in Japanese kitchen knives.
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 Complete Care Guide
