Asano Blacksmith Classic Gyuto Kitchen Knife 210mm
Ships in approx. 2 months
A traditionally handcrafted Gyuto Kitchen Knife, great for cutting fish and meat. Double edged, made from Shirogami No.1 white steel and stainless steel, with a 210mm (8.27in) blade length. Forged by Asano Blacksmith.
Use the included sharpening stone to keep your knife in great shape!
Includes:
- Gyuto Kitchen Knife (handcrafted from steel, 210mm blade length, 135mm handle length, 150g weight)
- Red Sharpening Stone (15cm x 4cm x 3cm)
- FREE WORLDWIDE SHIPPING
*Each knife is crafted by hand, so there may be slight variations in weight and dimensions. We ask for your kind understanding.
*Depending on the number of orders and smithy availability, it can occasionally take up to 1-2 months for your knife to be crafted and ship.
*This knife is made from steel, so it is normal for a certain amount of rust to form over time. Please use the sharpening stone included with your order to remove any rust. You will find a video which explains how to sharpen your knife at the bottom of this page.
*Depending on the value of your order and local import rules in your country, you may be required to pay additional import taxes when your package arrives.
Forged for Everyday Grace: The Craft of Asano Kajiya
AS FEATURED ON YOUTUBE
Experience the story behind Asano’s handmade knives, forged with samurai precision for the modern kitchen.
OVERVIEW
At the edge of Gifu Prefecture, a master swordsmith known as Fusataro Asano carries forward the legacy of katana forging, not for battle, but for the kitchen. Asano Kajiya knives are born from the highest levels of traditional Japanese swordsmithing, reimagined for daily use.
Forged with pine charcoal and finished by hand, each knife offers a sharpness that elevates cooking into something precise and elegant. Behind every blade lies a wish: to serve at the home table, like the samurai once served their lords.
PHILOSOPHY AND PROCESS
Carrying the Soul of the Katana
Fusataro Asano trained under the 25th-generation master Kanefusa Fujiwara, inheriting the precise forging and tempering techniques once used to craft Japanese swords. At his workshop in Gifu, these traditions are carried forward into kitchen knives, not for combat, but for everyday use.
Every blade begins with pine charcoal forging, shaped and tempered by hand, and finished with a refined edge. The result is a knife that holds the spirit of a katana: sharp, balanced, and crafted with dignity.
Hand-Forged for Function and Feel
Each Asano kitchen knife is forged and hardened using traditional techniques, including pine charcoal firing and water tempering.
The result is a blade that glides through ingredients, preserving fibre, flavour, and presentation. The edge is so refined that it cuts not with force, but with gravity, as if drawn in by the food itself.
Serving the Table with Purpose
Inspired by the meaning of “samurai” one who serves, Asano’s work is rooted in everyday hospitality. His knives are made to enhance daily life: to elevate home-cooked meals, preserve ingredients’ integrity, and bring satisfaction to the hand that uses them.
Asano sees his craft not just as preservation of tradition, but as contribution to modern life, one dish at a time.
MESSAGE FROM THE MAKERS
“The Japanese sword was always made with the hope for peace. We forge with that same spirit, to enrich daily life with sharpness, beauty, and care. I hope that every household who uses our knives feels that purpose in each cut.”
— Fusataro Asano, Master Swordsmith
How to Sharpen your knife
Caring for your knife will make it last you for decades. After use, wash it with clean hot water, dry it off thoroughly, and place it in newspaper to prevent rusting. Check out the video below for more information on how to sharpen your knife with a sharpening stone, and how to store it safely.