A Japanese chef's knife, gyuto, with 215 mm edge length and extra tall profile (56 mm). The handle is octagonal and made from quincewood burl with blond buffalo horn ferrule.

Sakoda san makes superb knives with substantial weight and beautiful craftsmanship. What really stands out to us is the exceptional tapering. The knife has a thick spine near the handle that gradually and elegantly tapers toward the tip. This is the perfect knife for those who want a taller chef’s knife with solid weight, a thin edge, and a flat profile. Highly recommended!

Steel: Shirogami #2 with stainless cladding (HRC 62–63)
Weight: 212 grams
Blade height: 56 mm
Blade length (heel to tip): 215 mm
Spine thickness at heel: 4.5 mm
Spine thickness at midpoint: 2 mm

This knife is handmade in a traditional Japanese workshop that uses techniques dating back over 400 years. The workshop was founded in 1973 by Haruyoshi-san in Susaki, Tosa. Today, it is led by Tsuyoshi-san, the second-generation blacksmith in the family. Tsuyoshi has studied under some of Japan’s top bladesmiths and sharpeners for over 20 years, and now possesses outstanding skill in both grinding and sharpening.