A vintage 210 mm gyuto stamped Eimasa-saku, built in the tradition of Seki, Gifu workshop knives that popularized Western-handled Japanese chef’s knives in the mid-Showa era. The carbon steel blade shows a clean, symmetrical double-bevel with brisk distal taper to a fine, precise tip. A bright hand finish sets off the kanji, while the full-tang yo handle with bolster gives a secure, familiar grip and neutral balance for long prep sessions. Nimble at 210 mm—excellent as a primary chef’s knife for proteins, veg, and detail work—combining Japanese grinding sensibility with easy day-to-day care.