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Home | Tosa Tadayoshi | Tosa Tadayoshi x Bernal Cutlery 160mm Gyuto Aogami 1 Stainless Clad Oc

Tosa Tadayoshi x Bernal Cutlery 160mm Gyuto Aogami 1 Stainless Clad Oct Ho/Horn

£127.37
£127.37
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This work horse hand forged gyuto is designed especially with a forward rocking push cut in mind for a mix of vegetable and boneless protein work. These have enough height at the heel to work well for those with larger hands but not so tall as to sacrifice control. The tip is designed to be in line with the inside of the handle to provide enough belly for a rocking push cut but also to provide good control for fine work at the tip and a bit of flat spot at the heel to provide fast contact.

The dark kurouchi finish from the forge is left on the hand forged surface of the cladding with a convex kireba primary bevel for toughness. For finer more precise work the kiriba can be flattened or thinned with the original convex geometry for more toughness. By sharpening along the wide bevel and the fine active edge bevel the geometry can be controlled by the user to their needs.



About This Knife

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 160mm
Total Length: 299mm
Edge Length: 160mm
Heel Height: 40mm
Spine Thickness: 3.2mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Clad Carbon Steel
Steel Type: Aogami 1 (Blue Paper #1)
Steel Hardness (HRC):
Reactive: Partially
Handle Type: Japanese (wa)
Handle Material: Ho (Magnolia) & Horn Ferrule

  • This is a stainless clad carbon steel knife made from thin, hard steel
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

£26.25
£26.25
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

£57.12
£57.12
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

£63.30
£63.30
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

£44.77
£44.77
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

£47.86
£47.86
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

£30.88
£30.88



Aogami 1 (Blue Paper #1)

Carbon (C): 1.3–1.4%| Tungsten (W): 1.5–2.0%| Chromium (Cr): 0.3–0.5%

Aogami 1 is a high|carbon tool steel (~1.3–1.4% C) with tungsten and chromium additions that enhance hardness and wear resistance. It’s capable of ~65 HRC and maintains excellent edge retention with moderate toughness. The steel sharpens cleanly, forms an exceptionally fine edge, and is common in top|end Japanese kitchen knives. Like other Aogami steels, it rusts easily and requires attentive care.



About Tosa Tadayoshi

Tosa, Kōchi, Japan

Tosa Tadayoshi knives come from Kochi Prefecture, home to over 400 years of blacksmithing tradition. These blades reflect the region’s rustic, free-forged style—handmade with character and performance in mind. Often featuring kurouchi finishes and durable double bevels, they’re crafted by a small team using time-tested techniques. Tadayoshi knives offer a practical, approachable introduction to carbon steel, valued for their sharpness, durability, and the distinct individuality of each piece. They reflect Tosa’s no-frills, work-ready knife ethos, made for daily use with deep roots in Japan’s cutlery heritage.

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