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.
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Blacksmith: Shinichi Watanabe Location: Sanjo, Japan Knife type: gyuto
Construction type: sanmai | stainless clad Steel type: Hitachi Aogami#2
Total length: 406mm Blade length: 244mm Blade height at heel: 54.2mm Spine thickness at handle: 4.0mm Spine thickness at heel: 3.4mm Spine thickness at middle: 2.1mm Spine thickness 1cm from the tip: 1.3mm Weight: 218g
··•·· Exclusive of shipping fee. We ship worldwide via EMS or DHL.
NOTE: These knives are handmade so there will be slight variances and imperfections. Even the pricier Shigefusa or Kiyoshi Kato knives can have minor imperfections.
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
