Nagomi Gyuto Chef Knife

Style: Gyuto (Chef Knife)
Blade Length: 205mm
Overall Length: 342mm
Handle Length: approx. 125mm
Spine Thickness: 2.3mm
Weight: approx. 190g
Blade Material: 440A Molybdenum Stainless Steel (HRC 58)
Handle Material: Reinforced Laminated Wood with Stainless Rivets
Bevel: Double Bevel

Please note: As the handle uses natural wood materials, colour and grain may vary slightly from piece to piece.

Nagomi knives are crafted from 440A molybdenum stainless steel. Unlike many ultra-hard steels that prioritise sharpness at the cost of brittleness, this steel offers a balance of edge retention, flexibility and strong resistance to rust.

The blade is crafted from a single piece of steel, carefully heat-treated and finished with precise edge shaping. Through extensive refinement between designer and craftsmen, the final angle and sharpening method were developed through ongoing trial and adjustment - a process that required nearly twice the usual steps.

Each knife is sharpened entirely by hand by experienced artisans with over 20 years of expertise. The edge is inspected not only by eye, but with precision measuring instruments and microscopes, ensuring consistency without compromise.

Careful attention has been given to a handle that feels at home in the hand from the very first touch. Gently rounded in form, each one is hand-finished in Mitsuboshi’s own factory, shaped for comfort and quiet control.

The blade, handle and rivets are polished seamlessly together so there are no sharp transitions — wood and metal meeting as though they were always one. Achieving this smooth finish between materials of different hardness is still something only skilled human hands can do.

Made from highly water-resistant Spanish reinforced laminated wood, the handle requires no surface coating. Instead, it is carefully polished and sanded to a smooth sheen that reveals the natural grain while maintaining durability.

Balanced down to millimetres and grams, the knife feels familiar from the moment it is held — designed to make everyday cooking feel effortless and enjoyable.

To ensure lasting performance and safe use, please follow the care guidance below.

• Hand wash with warm water and mild detergent after use. Do not place in a dishwasher, as heat and detergents may damage the blade and handle.

• Dry thoroughly with a soft cloth. Even stainless steel may develop spotting if moisture is left on the surface.

• Avoid abrasive scrubbers such as steel wool.

• Use on wooden or quality plastic cutting boards. Do not cut frozen foods or bones.

• Store safely to protect the edge.

• Do not twist or apply impact to the blade, as this may cause chipping.

• To maintain sharpness, sharpen approximately 1–2 times per month. The blade can be refreshed with a whetstone or gently stropped on newspaper, as recommended by the maker.

Simple Maintenance

1. Stropping on Newspaper
Once or twice a month, gently strop the blade on newspaper to refresh the edge.

2. Sharpening with Sandpaper
If the edge no longer improves with newspaper, use fine sandpaper as the next step.

Please note: The above methods (1 and 2) are not suitable for cheese knives.

3. Sharpening with a Whetstone
If the edge still does not return after the above maintenance, it is time to sharpen with a whetstone.

Sharpening Tips

For full sharpening, professionals use a sequence of coarse → medium → finishing stones. For regular home maintenance, a medium grit whetstone is sufficient.

Soak the whetstone well in water and place it on a flat, stable surface. Maintain a consistent angle of approximately 15 degrees (about the height of one chopstick). Move the knife slowly back and forth across the stone, applying pressure as you push forward and easing off as you pull back. Sharpen both sides evenly.

The slurry that forms during sharpening is necessary — do not rinse it away while sharpening.

Keeping the Edge Clean

If food residue adheres to the blade, gently rubbing with a melamine sponge can help restore a clean finish.

With regular maintenance, your knife will remain sharp and enjoyable to use, making everyday cooking even more satisfying.

Seki, Gifu

Seki City in Gifu Prefecture is one of Japan’s most renowned centres of blade making, with a history that dates back over 700 years. The area’s high-quality water, charcoal, and skilled craftsmen helped develop a tradition of sword forging that later evolved into modern knife production. Today, Seki continues to produce some of Japan’s most respected kitchen knives.

Mitsuboshi Cutlery

Founded in 1873 in Seki, Gifu — Japan’s historic centre of blade making — Mitsuboshi Cutlery carries forward generations of knife-making tradition. Their Nagomi knives are produced through a careful multi-step process involving skilled craftsmen, combining modern stainless steel technology with the precision and spirit of Seki’s long blade-making heritage.