Bizen Osafune Tamahagane Gyuto Knife 212mm with its black presentation box, hand-forged by master swordsmith Ueda Sukesada

Master swordsmith Ueta Norihito, from Bizen Osafune Blacksmith, holding a hand-forged knife at his forge in Osafune, Okayama, Japan

Bizen Osafune Tamahagane Gyuto Knife 212mm at an angle showcasing the folded steel blade surface and magnolia wood handle

Bizen Osafune Tamahagane Gyuto Knife 212mm close-up of the blade face showing the jihada folded steel grain pattern

Bizen Osafune hand-forged tamahagane knife held at the forge in Osafune, Okayama, Japan

Description

The Bizen Osafune Tamahagane Gyuto Knife is a Japanese kitchen knife hand-forged using the traditional Japanese sword-making process at master swordsmith Ueta Norihito's workshop in Osafune, Okayama prefecture (Japan). With its self-smelted Tamahagane steel (produced from domestic Japanese iron sand via the ancient tatara iron-making method), this knife delivers unmatched sharpness. Ueta Norihito's workshop was even featured as a notable company by the Japanese Small and Medium Enterprise Agency, testament to Ueta-san and his workshop's excellence in craftsmanship.

Each knife is unique: Traditional tamahagane steel may exhibit subtle variations in appearance, including small dark areas resulting from the natural materials and centuries-old forging process. These characteristics are cosmetic only and are part of the knife's handcrafted character.

About the Blade Shape: Often described as the Japanese version of the Western-style chef's knife, double-edged gyuto knives are designed for a wide range of kitchen tasks with a slight emphasis on protein preparation. The balanced blade shape supports slicing, chopping, and push cuts with ease, making it ideal for both professional and home cooks. Typically measuring between 210mm and 240mm, the double-bevel gyuto offers adaptability, precision, and everyday reliability.

Blade Shape	Gyuto	Handle Length	138mm
Blade Material	Tamahagane (玉鋼)	Handle Material	Magnolia Wood + Buffalo Horn
Blade HRC		Handle Shape	Octagonal
Blade Finish	Polished	Total Length	360mm
Blade Length	212mm	Weight	220g
Spine Thickness at Heel	4.5mm	Usage	Meat (multi-purpose)
Edge	Double edge	Origin	Osafune, Okayama, Japan
Handedness	Right hand, left hand

Bizen Osafune Tamahagane Gyuto Knife 212mm

Name: Bizen Osafune Tamahagane Gyuto Knife 212mm
Brand: Bizen Osafune Swordsmith
SKU: BZK1
Price: 2300.0 USD
Availability: InStock

by Bizen Osafune Swordsmith

$2,300.00 - $2,300.00

$2,300.00

$2,300.00 - $2,300.00

$2,300.00

Made to order. Ships in approx 4 months.

Made in Japan

All products are crafted by real Japanese craftsmen with years of experience, as featured in our +1.8 million-subscriber YouTube Channel documentaries.

Blade Shape	Gyuto	Handle Length	138mm
Blade Material	Tamahagane (玉鋼)	Handle Material	Magnolia Wood + Buffalo Horn
Blade HRC		Handle Shape	Octagonal
Blade Finish	Polished	Total Length	360mm
Blade Length	212mm	Weight	220g
Spine Thickness at Heel	4.5mm	Usage	Meat (multi-purpose)
Edge	Double edge	Origin	Osafune, Okayama, Japan
Handedness	Right hand, left hand

Specifications

Blade Shape	Gyuto	Handle Length	138mm
Blade Material	Tamahagane (玉鋼)	Handle Material	Magnolia Wood + Buffalo Horn
Blade HRC		Handle Shape	Octagonal
Blade Finish	Polished	Total Length	360mm
Blade Length	212mm	Weight	220g
Spine Thickness at Heel	4.5mm	Usage	Meat (multi-purpose)
Edge	Double edge	Origin	Osafune, Okayama, Japan
Handedness	Right hand, left hand

Product Care Instructions

HOW TO USE?

Only cut food you can bite and chew with this knife since hard foods can chip the blade. Do not cut olive pits, bones, lobster shells, wood pieces or frozen food, which are especially bad due to the cold making hard steel more brittle.
Do not use the knife in twisting motions.
Use wood or plastic cutting boards to avoid dull knives. Do not use glass, granite or bamboo surfaces.

HOW TO CLEAN?

After each use, hand wash the knife with mild detergent and a soft sponge, rinse with hot water and dry by hand immediately. Do not use the dishwasher.
Wood handles may dry out over time and exposure to water. To prevent this, use some food safe mineral oil or beeswax.

HOW TO SHARPEN?

Remember to sharpen both sides evenly as this is a double-bevel knife.

HOW TO STORE?

Wrap the blade in newspaper to reduce direct exposure to the air and prevent rusting if you keep knives in a drawer or travel case.
If you are hanging the knife or using a knife stand, remember that the blade should point downwards.
If you are storing them in a drawer, keep the edge from touching anything else.

Shipping + Return Policy

Shipping Policy

All products are crafted, inspected, and shipped directly from Japan.

Please allow up to 5 business days for order processing before dispatch.

Click here for more info on our shipping policy.

Return Policy

We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.

Click here for more info on our return policy.

Customs Fees & Other Taxes

Import duties, VAT, or local customs taxes may apply once your order reaches your country.

These are set by your local customs authority and are not included in our product prices or free shipping. We suggest contacting the responsible institutions to find more information.

These fees are the customer's responsibility and thus must be paid upon delivery.

FOR U.S. CUSTOMERS: As of May 8, 2026, all U.S. orders are shipped DDP (Delivered Duties Paid). Customs duties and import taxes are included for US customers in the final price shown at checkout.

EU GPSR & Safety Information

Manufacturer Information:

Company Name: Bizen Osafune Nihonto Seisakusho
Address: 93 Osafunechō OsafuneSetouchi, Okayama 701-4271

EU Responsible Person:

Company Name: TerrainQ Solutions UG
Address: Franz-Ehrlich-Straße 12 12489 Berlin, Germany
Phone: +4917643242825
Email: info@cert-rep.com

Product Information:

Product Type: Japanese Kitchen Knife
Intended Use: Food preparation and kitchen use only
Country of Origin: Japan

IMPORTANT SAFETY INFORMATION

Extremely sharp blade. Handle with care. Keep out of reach of children at all times. Do not use if the blade is chipped or the handle is cracked or loose. Inspect before use. Hand wash only — do not place in dishwasher. Use only on appropriate cutting surfaces. When sharpening, place on a stable surface atop a damp mat or cloth to prevent slippage and resulting injury during sharpening. Wash hands after sharpening.

About this artisan

Bizen Osafune Swordsmith

Osafune, in Setouchi City, Okayama Prefecture, is the birthplace of the Japanese sword. For over 800 years, this valley produced more master swordsmiths than anywhere else in the country. And today, approximately half of all historically significant Japanese swords still in existence were made here. The Osafune School, established in the Kamakura period, shaped the course of Japanese sword-making for centuries, supplying blades to feudal lords and samurai across the country at a time when demand was unmatched. The region had everything required: iron-rich sand in its rivers, clean water, and Japanese red pine charcoal with exceptional thermal properties for smelting.

Ueta Norihito is one of the last active swordsmiths working within this lineage. In Japan, the title of swordsmith cannot be self-granted. Artisans must pass a formal examination administered by the Agency for Cultural Affairs, after which they are permitted to make no more than 24 swords per year, a regulation reflecting the fact that each traditional katana requires no fewer than 15 days of active labor. Ueta-san holds this certification, placing him among a very small number of people in the world legally practicing this craft. He has also personally trained over fourteen other swordsmiths across Japan, making him not just a practitioner but a root of the tradition.

Learn more

Bizen Osafune Japan Swordsmith: Continuing the old tradition of Japanese Katana in modern times

Portrait of Bizen Osafune Swordsmith polishing a blade

Why buy from us?

Japanese Food Craftsman focus on introducing and supporting Japanese artisans, helping them continue their craft and preserve traditional culture for future generations.

When you purchase through us, your support goes to the maker behind the knife, not to mass production or anonymous distribution.

Through our global +1.8 million YouTube community, we share the stories, techniques, and philosophy of these craftsmen with viewers around the world.

The knives we offer are selected through direct relationships and transparent storytelling, not catalogs. Choosing this knife means supporting real people, real skills, and craftsmanship meant to last.

Frequently Asked Questions

Who is behind Bizen Osafune Swordsmith?

Ueta Norihito is a government-certified master swordsmith based in Setouchi City, Okayama prefecture, the historic heart of Japanese sword-making. He collects his own iron sand, smelts his own tamahagane steel in a traditional tatara furnace, and has personally trained over fourteen other swordsmiths. At the present moment he works with a full-time former apprentice and a young apprentice.

What makes this Bizen Osafune knife different from other high-end Japanese kitchen knives?

Most Japanese knives are made from commercially produced steel. This one is made from tamahagane that Ueta-san creates himself, from iron sand he collects by hand. The result has a grain structure and edge character rooted in the sword-making tradition. You're not buying a knife made in the style of a swordsmith. You're buying a knife made by one, from steel he made.

Why is this a made-to-order knife? How long is the wait?

Ueta-san's output is limited by the demands of sword-making, with a limited production capacity for knives each month. Your knife doesn't exist until you order it. Lead time is confirmed at checkout and varies with the current queue. Think of the wait not as a delay, but as part of what makes this knife what it is.

Are Bizen Osafune Swordsmith knives dishwasher safe?

No, Bizen Osafune knives should not be washed in the dishwasher. To prevent damage to your knife and ensure it lasts you for years to come, please wash the knife by hand with a mild detergent and gentle sponge.

How should I care for my knife?

After each use, be sure to wash the knife by hand using a mild detergent and gentle sponge. Rinse clean and wipe with a soft dish towel until completely dry. Store in a dry place.

Will my Bizen Osafune Swordsmith knife rust?

Bizen Osafune Swordsmith knives are made of Tamahagane steel, a premium carbon steel. Thus, they are prone to rust, so be sure to dry your knife completely before putting it away and to store in a dry place to prevent corrosion.

How much will shipping cost?

All prices include FREE international shipping. Please allow up to 5 weeks for shipping, depending on your country of residence. Please see our Shipping Policy for details.

Please note: Our products ship directly from Japan to you. You may be required to pay customs duties and/or customs clearance fees upon delivery (if applicable in your country).

FOR U.S. CUSTOMERS: As of May 8, 2026, all U.S. orders are shipped DDP (Delivered Duties Paid).Customs duties and import taxes are included for US customers in the final price shown at checkout.

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