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This is a vintage Kanto style gyuto
#1000 & #400
translates to “3 virtues”
hammered finish and a red pack wood handle
Nao Yamamoto apprenticed at age 18 at Asia Hamono in Echizen
Masahiro | Sujihiki 240mm | SK | Rosewood Fujiwara This is a vintage KantoEstablished in 1948 Masahiro knives are a trusted brand in Japanese kitchens. A Sujihiki, meat slicer, is a double bevel knife used for slicing raw and cooked meats. The thin width of the knife helps reduce sticking and the length reduces the need for sawing through food. It is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time
