Gyuto knife, VG10 stainless steel, Migaki finish- Kitchen Provisions, Kanechika

We wanted to establish our house ranges of knives to combine quality and great aesthetics, and make a knife that's really usable. We think that these ranges represent some of the best parts of Japanese knife making, without making it too delicate or tricky to look after. In a nutshell, these are perfect for anyone from a beginner to a seasoned pro. 
The Kanechika brand hails from Sakai where it is crafted by Fujii Keiichi, under his Sakai Kanechika brand. Three generations of knife-making expertise go into these blades.

Happy cutting!

SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.

STEEL: VG10. A premium high carbon Japanese stainless steel capable of impressive hardness. This is the premier product in the V Gold series made by Takefu steel.

FINISH: Polished, or migaki.

HANDLE: Western mahogany coloured pakkawood handle

LENGTH: 160mm or 210mm

RANGE: Kanechika

MAKER: Kitchen Provisions

SAUNDERS SAYS: "Really similar to the Eiri range, but with the improved steel choice and a western handle. I think the real difference between the two is the in hand feel, with my personal favourite being this range"