Kitchen Knives ID Gyuto 230mm Nashiji - Jatiwood & Rosewood Handle

Experience Indonesian Blacksmithing in a Nashiji Gyuto

The Kitchen Knives ID Gyuto 230mm Nashiji is hand-forged in Magetan, East Java, Indonesia. High-carbon steel, hardened to approximately 60 HRC, with a hammered nashiji finish and a jatiwood and rosewood octagonal handle. Saya included. A characterful chef's knife built using traditional techniques by local Indonesian blacksmiths.

The Specs

• Steel: High-carbon steel
• Hardness: Approximately 60 HRC
• Finish: Hammered nashiji
• Blade length: 230mm
• Blade height: 52mm
• Spine thickness: 3mm, tapered to 1mm
• Handle: Jatiwood and rosewood, octagonal WA style, 135mm
• Saya: Included
• Origin: Magetan, East Java, Indonesia

The Kitchen Knives ID Difference

Kitchen Knives ID is a Magetan-based knife platform founded by Omar - a knife maker who works alongside local blacksmiths and craftsmen in East Java to produce handmade knives using traditional forging techniques. The platform also supports and showcases other experienced Indonesian knife makers, making each knife a genuine product of local craft tradition. The nashiji finish - meaning "pear skin" in Japanese - creates a fine, textured surface across the blade that reduces drag and prevents food from sticking. At 230mm with a generous 52mm blade height, this is a full-length gyuto suited to a wide range of prep tasks. The jatiwood and rosewood octagonal handle is warm, grippy, and distinctly Indonesian.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after use - high-carbon steel will rust if left wet
• Apply a light coat of food-safe oil if storing for extended periods
• Expect a natural patina to develop with use - this is normal and protective
• Do not cut frozen food or bones - the edge will chip
• Sharpen with a whetstone to maintain the edge
• Store in the included saya when not in use