Nakiyo Olive 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.

Form

Nakiyo Olive 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 AUS10 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. AUS10 is produced by Aichi Steel corporation in Tokai, Japan, and is functionally comparable to VG-10.

The handle is made from natural olivewood, bookended by a ferrule and endcap of stainless steel and accented by a red G-10 spacer and mosaic pin. It encloses a hidden full tang that gives the knife a balance akin to that of a German knife. The innovative hexagonal handle shape is perfect for both right- and left-handed users and features soft ridges that ensure a solid but comfortable grip.