This is an unusual and compelling single-bevel gyuto, more accurately described as a kiritsuke-gyuto–style blade: long, tall, authoritative, and ground with the asymmetry and control normally reserved for traditional single-bevel knives. At 260 mm and 12.66 oz, it carries real presence on the board—built for cooks who wanted the precision of a yanagiba and the versatility of a chef’s knife in one tool.

The blade shows classic Japanese hand-forging cues: a strong spine, pronounced distal taper, and a clearly defined shinogi line running the length of the blade. This format was favored in professional kitchens by senior cooks who had the skill to manage a single bevel but needed a broader, more adaptable profile for service. The yo-style handle and overall mass suggest a knife meant for daily, demanding use, not display—an honest working blade from Japan’s post-war culinary boom.