Bizen Osafune Tamahagane Gyuto Knife 212mm
*This is a made-to-order item. Your knife will not be made until you place an order. For more information about specific lead times, please contact us.
The Bizen Osafune Tamahagane Gyuto Knife is a Japanese kitchen knife hand-forged using the traditional Japanese sword-making process by master swordsmith Ueda Norihito, with over 40 years of experience, 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, a folded steel grain visible along the blade face, and a temper line unique to every single piece. It bears the engraved signature 祐定 (Sukesada), the same mark found on the swordsmith's katana.
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 |
- Amakusa Red Sharpening Stone (natural stone)
- Grit: #500-#800
- Size: 150 x 45 x 30mm*
- Weight: 525 gr*
*This is a natural stone that comes directly from a quarry, so the size and weight of each stone may slightly vary.
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?
- Use the FREE WHETSONE included with the knife for sharpening. It recommended by the craftsman.
- 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.
IMPORTANT SAFETY INFORMATION
Keep out of reach of children at all times. Do not use if the blade is chipped or the handle is cracked or loose. Hand wash only — do not place in dishwasher.
We offer FREE SHIPPING for all orders. We also ship worldwide from our warehouse in Japan.
After your order is confirmed, Ueda Norihito will began production. We will confirm lead time and inform you appropiately by email.
You'll receive:
- An order confirmation email when we check payment.
- A shipping confirmation email with a tracking number once your order has shipped.
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: Beginning August 26, 2025, customers have reported anywhere from 20% to 80% import taxes due to changes in tariffs regulations.
As featured on Youtube
Bizen Osafune Japan Swordsmith: Continuing the old tradition of Japanese Katana in modern times
Meet the artisan behind Bizen Osafune Swordsmith
Ueda Norihito, from Bizen Osafune Blacksmith, is one of the last active swordsmiths working within the Bizen Osafune metalworking school in Setouchi, Okayama prefecture. In Japan, the title of swordsmith cannot be self-granted. Ueda-san holds the formal examination by the Agency for Cultural Affairs, becoming one of the small people in the world legally able to make Japanese swords. He has also personally trained over fourteen other swordsmiths across Japan, making him not just a practitioner but a root of the tradition.
What separates Ueta-san's kitchen knives from almost anything else begins before the forge. Most craftsmen start from commercially produced steel. Ueta-san does not. He uses a magnet to gather iron sand from rivers across Japan, sorting each harvest by chemical composition. That sand is smelted in a tatara, a traditional Japanese furnace, to produce tamahagane, the steel of Japanese swords. It cannot be replicated with modern mill steel, because it is not made the same way.
Because sword commissions take priority, Ueda-san produces only a limited quantity of kitchen knives per month. There is no inventory. Every knife in this collection is made after you place your order. That is, when you reserve a blade, Ueda-san's process begins. Iron sand. Tatara furnace. Forge. Final edge. The blade that arrives was made specifically for you, because no one else would have ordered that exact knife before you did.
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 +1.5 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 Worksmith?
Ueda 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 Ueda-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?
Ueda-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 Blacksmith 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). US customers please see our Important Notice for US Customers.