Watanabe knives need no further introduction. Ask any seasoned knife collector/ enthusiast about the best cutters they have ever tried and, more often than not, Watanabe (or Toyama), will be on the top of their list. Why? Simple answer: geometry and heat treatment. It's a knife that cuts so well because it's incredibly thin behind the edge, feels great in the hand, and holds its edge for a long time.
Watanabe (and Toyama) gyutos are highly regarded in the kitchen knife community.
Blacksmith: Shinichi Watanabe Location: Sanjo, Japan Knife type: gyuto
Construction type: sanmai | stainless clad Steel type: Hitachi Aogami#2
Total length: 367mm Blade length: 214mm Blade height at heel: 51mm Spine thickness at handle: 3.9mm Spine thickness at heel: 3.4mm Spine thickness at middle: 1.8mm Spine thickness 1cm from the tip: 1.1mm Weight: 178g