During the Edo period, families with the Surname 'Kyuuichi' were famous sword makers in Bizen City, Okayama Prefecture. Since 1895 their legacy lives on by Motokyuuchi's founder, Shoujirou Maeda. Today, out of Shimabara City, Motokyuuchi 4th & 5th generation blade-smiths are keeping with family traditions of good quality, and service. Their Nashiji series is forged from Blue #2 high-carbon steel that is clad (forge welded) with an SUS 405 stainless steel. The blade is finished with the Nashiji pear skin dappling and beautiful Tsuchime hammer marks. The burned (Kokutan) Japanese Oak octagon handle is durable and comfortable. A Gyuto (Chefs Knife) is multipurpose and offers some of the most versatile cutting applications ranging from vegetable prep to meat and fish butchery. You will find that a Gyuto has a curved blade that allows for back and forth rocking, and quick and agile slicing.
NOTE: Blade may rust if left wet, this is NOT fully stainless.