This Nagomi traditional Japanese multi purpose Gyuto knife has a 21cm blade.

The Japanese equivalent to a western-style chef's knife, specially designed to make light work of slicing, dicing and filleting raw meat and fish.

In my opinion these are the most beautiful knives to come out of Japan
The sensual curved line at the top of the blade is carried through to the handle that sits wonderfully in the hand for complete comfort and confidence when using.
The Damascus blade uses 33 layers of steel which are folded and hammered to produce the sharpest edge imaginable while holding that edge for a long time.This is the traditional SAMURAI way of creating blades.
Damascus type blades are very strong with high tensile strength while allowing a certain amount of flexibility.
NAGOMI knives have a unique hammer-hit top part of the blade and because they are hand made and finished no two knives are the same.
The handles are wood and riveted to the tang.
These knives really are pieces of kitchen artwork that perform to the very highest standards.

Please hand wash and dry these knives and do not put in the dishwasher .

PLease call for advice on sharpening