Made in Tosa, Japan
Tosa High-Carbon Steel 180mm Gyuto (Chef's Knife)
| Type | Gyuto (Chef's Knife) |
|---|---|
| Steel | High-Carbon Steel |
| Blade Length | 180 mm (short, nimble blade — easy to maneuver for everyday prep) |
| Edge | Double Bevel |
About This Knife
A versatile Western-style chef's knife ideal for meat, fish, and vegetables. The most popular choice for professional cooks worldwide.
At 180mm, this is a short, nimble blade — easy to maneuver for everyday prep.
Steel: High-Carbon Steel
Traditional high-carbon steel used in Japanese knife-making, known for its ability to achieve exceptional sharpness.
Browse all High-Carbon Steel knives →
Care & Maintenance
- Hand wash only — never put in the dishwasher
- Dry immediately with a soft cloth after each use
- Apply a thin coat of food-safe camellia oil when storing for extended periods
- A natural patina develops over time — it protects the blade and is a sign of a well-used knife
- Sharpen on a Japanese whetstone: 1000–2000 grit for maintenance, 6000+ for a polished edge
- Store on a magnetic rack or in a wooden saya (sheath) to protect the edge
Origin: Tosa, Japan
Tosa, Kochi — Known for producing robust, utilitarian knives favored by fishermen and hunters. Tosa blades are built for demanding real-world use.
Frequently Asked Questions
This carbon steel knife rewards enthusiasts who enjoy caring for their tools. It requires hand washing, drying, and occasional oiling to prevent rust, but repays that attention with extraordinary sharpness. For a worry-free first Japanese knife, a stainless steel option may be more forgiving.
This is a double-bevel (symmetric) knife, fully ambidextrous and suitable for both right- and left-handed users.
Use a Japanese whetstone. Start at 1000–2000 grit for a dull or chipped edge, then finish on 6000+ grit for a polished, razor-sharp result. Sharpen at roughly 15° per side for double-bevel knives. Avoid pull-through sharpeners and electric grinders — they remove too much metal and can damage the blade geometry.
After your order is placed, we source the knife from our Japanese supplier (1–2 business days), then ship internationally via EMS or FedEx. You receive a tracking number once dispatched. Total delivery time is typically 7–14 business days depending on your location.
All knife sales are final due to the nature of bladed instruments — we cannot accept returns on used knives. If your knife arrives damaged or defective, please contact us within 48 hours of delivery with photos and we will resolve the issue promptly.
International Shipping
| Region | Carrier | Est. Time | Approx. Cost |
|---|---|---|---|
| USA | EMS / FedEx | 7–14 days | $25–45 |
| Europe | EMS / FedEx | 10–18 days | $30–55 |
| Australia | EMS | 7–14 days | $25–40 |
| Other | EMS | 10–21 days | $25–50 |
Knives are declared as "Sharp Instruments" on customs forms. This is standard procedure and causes no issues in the vast majority of countries.
Import Duties & Taxes
| Country | Duty Rate | Notes |
|---|---|---|
| USA | 0% | Kitchen knives enter duty-free under HTSUS 8211 |
| UK | 2.7% | + 20% VAT collected at delivery |
| EU | 2.7% | + local VAT (varies by country) |
| Australia | 0% | GST may apply for orders over AUD 1,000 |
| Canada | 0% | GST/HST may apply |
How Ordering Works
- Place your order and complete payment securely via Stripe
- We source your knife from the Japanese supplier (1–2 business days)
- The knife is inspected, packed, and shipped internationally via EMS or FedEx
- You receive a tracking number by email once dispatched
- Estimated total: 7–14 business days from order to delivery
More Gyuto Knives
View all Gyuto knives →
Complete Your Setup
Japanese Whetstone
A combination 1000/6000 grit water stone keeps any Japanese knife razor-sharp. Whetstones are the only sharpening tool recommended for high-hardness Japanese blades.
Wooden Saya (Sheath)
A traditional magnolia wood saya protects the blade edge during storage and transport. Essential for single-bevel knives and premium carbon steel.
Camellia Oil
A few drops of food-safe camellia oil after each use protects carbon steel from moisture and rust. Used by Japanese craftsmen for centuries.