About the Maker - Makoto Tadokoro

Sharpener Makoto Tadokoro (President of Tosa Knife Studio Tadokoro Cutlery Co., Ltd.) Entered the kitchen knife industry at the age of 16 and became independent in 2010, establishing Tosa Knife Studio Tadokoro Hamono.

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - Shirogami #2

Developed by Hitachi Metals in Japan, the Shirogami (White) No. 2 steel is a very popular steel among Japanese knife makers. Reasons behind its popularity include easy to sharpen and good edge retention. Special care must be taken as knives made with this steel is prone to rust.

About the Finish - Kasumi

Kasumi (霞) means "mist" and refers to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge.

Makoto Tadokoro Shirogami #2 Kasumi Gyuto 240mm

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