This 235 mm single-bevel gyuto is an unusual and compelling example of mid-20th-century Japanese professional cutlery, produced at a time when some workshops experimented with hybrid forms to bridge traditional fish knives and Western chef profiles. The blade carries a long, confident gyuto silhouette paired with a true single-bevel grind—an uncommon combination that suggests use by a fishmonger or sushi-adjacent cook who wanted yanagiba-like control in a more versatile shape.

The face shows a working satin finish with preserved tool marks and patina consistent with honest use, not over-restoration. Its weight (7.13 oz) places it squarely in “workhorse” territory, with enough mass to track straight through proteins while still feeling balanced in hand. The Western yo-handle, likely original, reflects the post-war shift toward hybrid Japanese-Western knives made for professional kitchens serving both Japanese and Western menus.

This is a knife that tells a quiet story of adaptation—traditional technique meeting practical, evolving kitchens.