The Japanese chef's knife or gyuto keeps its sharpness well, is lighter than European knives and has a thin blade, generally with a sharpening angle of 15 degrees. The gyuto is a basic helper in the kitchen for all cutting, chopping and slicing tasks. It is suitable for processing meat, fish, vegetables and fruits.

Made from 17-layer VG-10 Damascus steel, the knives are Shigeki Tanaka's most popular knives. With a rather thicker blade on the back, they are still thin and sharp like a razor on the cutting edge. Octagonal wooden chestnut colored handle.

Shigeki Tanaka is a blacksmith from Miki City, Hyogo, and one of the most famous knife makers of the younger generation in Japan. Tanaka san comes from a family of blacksmiths with a long tradition - his ancestors have held the same profession for 4 generations.

Tanaka san trained as a blacksmith under the skilled masters of Takefu Knife Village in Fukui Prefecture and then returned to Miki to open his own forge.

Tanaka san works dedicatedly with his small team and forges all his blades by hand. He has a good command of different materials and forges both stainless and carbon steel.