Nakiyo Elite 8" Chef's Knife

Gyūtō (牛刀), meaning "beef knife," is the Japanese term for a French-pattern chef’s knife. Also known as the yo-boucho (洋包丁), “Western chef’s knife,” the gyuto was developed in Japan after the Meiji Restoration of 1868. The fusion of European form with Japanese steel and construction makes the gyuto a highly versatile, effortlessly handled knife and an invaluable complement to any kitchen.

Function

Originally designed to process large cuts of beef, this blade shape is now the most popular general-purpose knife in the Western kitchen. In addition to slicing meat, the gyuto is also particularly suited for chopping produce near the heel and for making finer cuts with the narrow tip.

Chef’s knives are available in a range of sizes. Smaller sizes offer better agility and larger sizes allow longer, more powerful cuts, but each user will develop their own preference based on hand size and technique. The 210 mm (8.3”) gyuto is a mid-sized knife that most users will find to be the most comfortable size. This is the most popular length for a chef’s knife, and for good reason—it strikes a fine balance between versatility and agility.

Form

Damascus steel was first developed in India over 2,000 years ago and quickly established a reputation not only for its beauty, but also as one of the greatest metallurgical innovations in history. Swords forged in Persia and sold in the Syrian city of Damascus inspired legends of their ability to slice through a gun barrel or part a hair falling across the blade. Although the ancient technique was lost to history around 1900, modern metallurgists have succeeded in reproducing the effect with state-of-the-art alloys to bring performance to the next level.

Nakiyo Damascus Elite blades are forged from 67-layer Damascus steel, which is made by repeatedly folding and forge welding two stainless steels with different carbon contents. The resulting material bears the elegant, wavelike pattern produced by its many fine layers—a testament to its strength, flexibility, and durability. This Damascus envelops a core of harder VG-10 cobalt alloy steel, a high-carbon stainless steel developed in Japan. Hardened to a Rockwell hardness of 60±2, it accommodates a long-lasting, razor-sharp edge.

The handle is made from ultra-durable micarta, a synthetic material composed of epoxy-infused carbon fiber. Alternating layers of black and white carbon fiber give the handle an eye-catching look reminiscent of wood grain, which is accented by a ferrule and endcap of stainless steel. Unlike traditional Japanese knives, which have lightweight handles, the dense handle material and full tang lend the Damascus Elite series a heft akin to that of German knives.