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Hazaki Knives

Gyuto New

For the cook who needs a single blade to do it all, this Gyuto (“chef’s knife” in Japanese) will slice, chop, and dice with ease. The longer blade typically gives the knife a forward balance that allows it to work for you. The blade has a flat part for push cut specialists and a curve towards the tip for rock motion.
Dark Grey
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Samurai swords have been made in Seki for 800 years. Now the best kitchen knives in the world are produced there. Eight craftsmen are needed to make a Samurai sword, each a specialist in one part of the process. That is how to achieve the absolute best quality. At TOG we follow the same philosophy. Our blades are passed between eight tiny, specialised companies in Seki. Each knife is unique. We number each blade in celebration of these differences.