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Tojiro Shippu Black 8" Chef (Gyuto)

Tojiro Shippu Black 8" Chef (Gyuto)

FD-1594

Regular price $330.00
Regular price $330.00 Sale price $330.00
Sale Temporarily sold out

Low stock! Only 5 left.

Shippu is Tojiro’s flagship line of traditional Japanese knives and features premium forged Damascus steel blades and fire-blackened chestnut wood handles, all handmade in Tsubame, Japan and imported exclusively by Seattle Cutlery. Slightly harder and lighter than the Tojiro Zen series, the razor-sharp blade is hafted to a handle of fire-blackened chestnut wood to create an elegantly simple, supremely functional knife.

Shippu Black uses the same blade and handle as Shippu, but is treated with an anodized black oxide finish for additional protection.

Function

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. This blade shape was originally designed to process large cuts of beef but 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.

Blade

Tojiro Shippu and Shippu Black blades are forged from 63-layer (all larger knives) or 37-layer (paring, peeling, and petty knives) 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 HRC 62, it accommodates a long-lasting, razor-sharp edge.

Shippu Black blades are additionally treated with a black oxide conversion finish, which anodizes a microscopic layer of metal on the surface to chemically stable magnetite (Fe₃O₄). Often used on medical implements, this treatment improves the steel’s resistance to saltwater and is popular on boats or in coastal areas.

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.

Handle

The handle is crafted from lightweight chestnut wood, which provides a secure grip without upsetting the knife’s balance. The wood is fire-blackened, enhancing its durability and water resistance, and secured with a ferrule (collar) of polypropylene resin. Its D-shaped shinogi profile maximizes comfort and ease of control.

Care & Maintenance

Wash your knife by hand with warm water, soap, and a soft sponge or dish towel. Avoid prolonged exposure to heat or moisture. Remember—there's no such thing as a dishwasher-safe knife!

To prevent edge chips, avoid impacts with hard surfaces. Don't chop bones, shells, or frozen food, and cut only on a wood or bamboo cutting board. Don't leave your knife where the edge might come in contact with something hard, such as in a sink or a drawer with other knives.

Store your knife so that the edge is protected from abrasion and impact. We recommend a magnetic stand, but you can also use a knife block with horizontal slots. If you must keep it in a drawer, use an edge protector. See our storage options here.

Sharpening

Sharpen on a whetstone at an angle of 15° per side and finish at a grit of at least 1000, but preferably 3000 or higher. Pull-through and electric sharpeners should be avoided for Japanese knives.

Alternatively, you can have your knives sharpened professionally. Seattle Cutlery offers a state-of-the-art, mail-in sharpening service for our own customers, but other services may be available to you locally.

Honing steels are not necessary to maintain Japanese knives. You can optionally touch up the edge with a high-grit sharpening stone or a ceramic sharpening rod.

Warranty

All Nakiyo, Tojiro, Sabatier, and SeaCut products sold by Seattle Cutlery are covered by our lifetime warranty against defects in materials and workmanship. If you follow our care and maintenance advice and your knife ever fails during honest use, we will gladly repair or replace it. Our warranty does not cover regular wear and tear or damage due to misuse, but we may still be able to help in some cases.

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Customer Reviews

Based on 2 reviews
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J
Joe B.
Killer Gyuto! Even better knife shop.

I would never have bought a knife as nice as the Tojiro Shippo if I hadn’t stopped into the shop on accident. The depth of knowledge in the field of high end cutlery was incredible. Actually using each and every knife in the shop sealed the deal on the nicest knife I’ve ever purchased for myself. Can’t wait for the next time I’m in Seattle to visit.

C
CB
Shippu black 8" Chef knife

We stopped in on vacation to the Seattle area and were given an expert knife demonstration by the woman behind the counter. My SO was able to actually chop real veggies with this knife and fell in love with it. I made sure to order from the store just in time for Christmas excellent experience top to bottom.

Specifications

Length: 210 mm (8.3") blade, 275 mm (10.8") overall

Weight: 140 g (4.9 oz)

Blade: 63-layer Damascus with VG10 cobalt alloy core and black oxide conversion finish

Edge: Double bevel

Handle Material: Fire-blackened chestnut wood with polypropylene resin ferrule

Handle Shape: D-shaped (shinogi)