The Gyuto is the Japanese equivalent of the Western chef's knife—typically ranging from 180 mm to 245 mm. 

Gyutos are known for their taller profile at the heel, flat section near the base for chopping, and a pointed tip. The pointed tip adds precision for detailed tasks, making it a versatile tool in any kitchen. 

Nacionale Bladeworks’ Gyuto  blend time-honored craftsmanship with modern design, delivering blades that excel in performance and feel right at home in your hand.

Built with the finest materials, each knife offers outstanding sharpness, edge retention, and durability, making every cut precise and satisfying.

• Premium Steel

We use high-grade steel known for its hardness, edge retention, and toughness. 

San Mai 440C Stainless Steel.  58-60HRC

San Mai AUS10 Stainless Steel. 60HRC

67 Layer Damascus Stainless AUS10 Core. 60HRC

Sandvik14c28n Stainless Steel. 58HRC

Sandvik12c27 Stainless Steel. 56-58HRC

Carbon Steel Leaf Spring 5160 (not rust resistant). 60-62HRC

Stainless AUS8. 56-58HRC

• Expert Craftsmanship 

From blade forging and treatment to handle shaping, every step is executed with precision and care. 

Combining traditional techniques with modern design, our knives showcase the best of Filipino artistry. 

This commitment to excellence ensures you receive a knife that performs at the highest level and stands out as a beautifully crafted tool you’ll be proud to own and display.

• Ergonomic Design

We understand the importance of comfort during long hours in the kitchen. 

Cooking should not be a chore, and your knife should not be a burden. Your knife should fit well in your hand and work in your favor.

Our handles are ergonomically designed to fit your hand perfectly to reduce fatigue and enhance control. We use out-of-the-box materials such as stabilized wood or recycled skateboard material, often accented with our current design inspirations. 

• Accessibility and Price 

Nacionale Bladeworks was founded with the goal of bridging the gap between exclusive artisan knives and accessible/more affordable food service knives. 

We believe everyone deserves a high-quality knife, regardless of budget. 

• Reputation for Excellence 

Trusted and used by top restaurants and chefs all over the world

We work hard to ensure every knife in our collection reflects our values of good design, excellent craftsmanship and service.

Proper care is essential to prolong the life of your Gyuto and maintain its peak performance. Here are some essential maintenance tips.

1. Regular Honing

Hone your knife before or after each use with a leather strop to realign the edge and keep it sharp.

Note, however, that even with regular honing, your Gyuto knife will eventually require periodic sharpening to restore its edge.

2. Periodic Sharpening 

Periodically sharpen your Gyuto knife using a whetstone or a sharpening system suitable for high-carbon steel knives. 

While home cooks typically need to sharpen their knives every few months, professional chefs who use their knives more intensively often require extensive sharpening once or twice a month to keep them in peak condition.

NOTE: At Nacionale Bladeworks, we provide a complimentary in-house sharpening service to keep your blades in top condition.

2. Proper Cleaning

Always hand wash your knife with mild soap and warm water. After washing, dry the knife immediately with a soft cloth to prevent water spots/rust on the blade and to maintain the quality of the handle.

Avoid using the dishwasher, soaking the knife, or using harsh detergents.

3. Storage Tips

Consider storing your knife in a knife block, magnetic strip, or protective sheath. Avoid storing it loose in drawers, as this can cause the blade to chip or dull.