Gyuto knives or chef's knives, as they are called, are characterised by their length and balance. The blade is usually between 7' (180 mm) and 12' (300 mm) long, which means they can be used for both home and professional kitchens. Its double edge (double bevel) sharpened blade slices food cleanly and allows for fine cuts. Its good weight and balance also means that it does not put strain on the wrist, even after prolonged use. These characteristics make the Gyuto knife a favourite of many professional chefs.

Silver #3 steel (Gin3 or Gingami sango) is a stainless carbon steel, with 14% added Chromium. While retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2 (White 2 carbon steel), Silver 3 is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.

Keyaki handle: Keyaki (Japanese zelkova – elm tree) wood is valued in Japan and used often for furniture, as well as being considered the ideal wood for the creation of traditional taiko drums. It is often grown as an ornamental tree and used in bonsai. With a beautiful grain, keyaki tree has hard, heavy and dense wood.

Nashiji means 'pear-skin pattern' in Japanese. It is a finishing technique for knives that is characterised by a striking yet elegant texture resulting from leaving the surface of the blade unfinished or lightly hammered. This finish mimics the skin of Asian pears. Unlike the kurouchi (black finish), the pear-skin finish is lightly uneven and smoother than the black finish. However, the nashiji finish is still rougher than the satin finish. The nashiji finish gives a pleasant feel when holding the knife. The Nashiji finish is somewhere between a kurouchi and a migaki (polished) finish. It also tends to be reasonably priced.