A Knife Worthy of Wagyu
The ultimate in control and precision, Tojiro Gyuto Shippu knives are our choice for preparing and serving our finely crafted meats — especially authentic Japanese Wagyu.

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"Tojiro knives are fantastic if you like Japanese style knives. Light weight, extremely sharp and agile. Great knife at a great price. Lotta bang for your buck."
— Chef Ethan Stowell

"Great, versatile knife with a good weight and solid edge. Awesome tool!”
— Taylor Park, Chef of the Seattle Mariners

一期一会 / "Once in a Lifetime"
Enjoying authentic Wagyu is an unforgettable experience. Forged in Japan’s sword-making capital, Niigata, these professional-grade knives give you more control, consistency and finesse — making the experience and final results even more enjoyable.

Frequently Asked Questions

How big is this knife?
The knife is a 7” chef’s knife.

What is this knife made of?
The blade is forged from 63-layer anodized black Damascus steel with a V-10 core for longer, sharper edge retention. The handle features solid chestnut wood.

Does this knife feature a D handle? Is the knife usable for left-handed chefs?
The knife has a very slightly D-shaped handle. It's not so evident to be unusable by a left-handed chef, but is crafted for use by a right-handed user.

What kind of cutting can I do with this knife?
Cut, slice and dice fruit, vegetables, herbs and protein with finesse — the Gyuto Shippu is ideal for everyday home or professional use.

The Gyuto is our favorite for preparing and portioning protein — meat, fish and our favorite, Wagyu. While this knife isn’t intended for butchery or bone cutting, it’s perfect for things like thin-sliced steak or Easter lamb.

How do you care for this knife?

  • After use, wash your knife with a soft sponge and neutral kitchen detergent. Rinse it thoroughly, wiping off any remaining moisture before storing.
  • If your knife is left with adherents containing salt or acid on it, or is stored in a damp place for a long time, rust may form. After cutting items like pickles or lemons, wash away any adherents as soon as possible.
  • If your knife becomes rusted, wash it with a sponge and cleanser, or re-sharpen it with a whetstone. Note that washing your knife with steel wool or other hard materials may cause scratches.
  • Do not leave your knife in water, as this may cause the formation of rust on the blade or corrosion to the handle.

How do you sharpen this knife?
Sharpen your knife on a whetstone once or twice a month to maintain sharpness.

  1. Submerge the whetstone in water for 15 minutes, or until bubbles stop emerging.
  2. Grasp the knife's handle firmly, keeping your thumb on the spine of the blade. Hold the blade laterally and with its sharp edge facing away from you.
  3. Placing your opposite hand's middle three fingers on the blade's top side, push the blade away from your body and across the stone with gentle pressure at a factory-recommended angle of 9 - 12°.
  4. After 5 or 6 even strokes, check the top-facing edge of the blade for a burr by running your fingernail lightly over it and feeling for a small ridge that will catch your nail. This burr indicates a sharp new edge forming, and that you're ready to move on to the other side.
  5. To sharpen the other edge of the blade, flip the knife and place your thumb on the top side of the blade, bringing along those three middle fingers to maintain the angle and pressure you used on the previous side.
  6. Make 5 or 6 more even strokes, this time pulling the knife toward the body, instead of pushing away. These few strokes should grind off that burred edge, leaving you with a super-sharp blade.
  7. Check your sharpening work by looking directly down the sharpened edge of the knife, examining for any shiny spots indicating dullness.

"Once in a Lifetime"

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