This gyutoh knife is designed for precise cutting and separating of fish and meat. Its tapered tip and robust blade allow for clean cuts, while the slim Japanese profile ensures excellent cutting power and comfortable handling. The blade features a micro-carbide powder SG2 steel core protected by two layers of steel, with a hammered "Tsuchime" finish.

Ice-hardened using the CRYODUR process to approximately 63 HRC and hand-sharpened using the Honbazuke process, it offers a long-lasting edge. The D-shaped pakkawood handle provides balance, stability, and security by limiting hand slippage.