Chef Ambassadors
Real head chefs across the UK put Shimeru blades to work on the pass, service after service.
Head Chef at The Grazing Cow
Telford
Head Chef at Duke of Wellington
London
Head Chef at Niwa Yakitori
Manchester
Head Chef at The Royal Oak
Ashbourne
Head Chef at Hintlesham Hall
Ipswich
Head Chef at 1260 Hoylake
Wirral
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Magnetic Rolling Knife Sharpener
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Blade Length
8"
Steel Type
67-layer Damascus steelCompare →
Handle
Blue resin and natural burlwood
Knife Type
GyutoCompare →
Best For
Meats, vegetables, fish
Yamato 8" Damascus Steel Gyuto Knife 牛刀
Shimeru presents the Yamato 大和川 Damascus Steel Knife, a masterpiece of precision and elegance that brings the finest craftsmanship to your kitchen. Hand-forged from 67 layers of premium Damascus steel, this gyuto is designed for chefs and home cooks who demand both exceptional performance and breathtaking design.
Exquisite Damascus Craftsmanship
Each blade is forged with meticulous care, creating a striking Damascus pattern that is both beautiful and functional. The layered steel delivers an HRC hardness of 62–64, ensuring a razor-sharp edge that holds its keen performance through countless preparations. Perfectly balanced and hand-finished, it glides through meats, vegetables and fish with effortless precision.
Resin and Burlwood Handle
The handle blends vibrant blue resin with natural burlwood, creating a one-of-a-kind visual masterpiece. Every handle features unique patterns of swirling resin and warm wood grain, offering a comfortable, secure grip that is as captivating as it is practical. The smooth, ergonomic shape provides excellent control and reduces fatigue during long cooking sessions.
A Chef’s Essential
The 8" blade is the ultimate all-purpose tool, ideal for slicing, dicing and chopping. Whether you are preparing delicate garnishes or breaking down hearty cuts, the Yamato delivers professional-level performance with grace and style.
Elevate your culinary experience with the Yamato 8" Damascus Steel Gyuto Knife, where striking artistry meets flawless function for a knife that is both a centerpiece and a high-performance kitchen essential.
Crafted from professional-grade, heat-treated high-carbon steel, Shimeru Knives deliver exceptional sharpness, durability, and edge retention. From the first slice, you’ll experience the precision that sets us apart.
Our knives are guaranteed to be the sharpest you’ve ever owned. No exceptions, no compromises—just razor-sharp blades that elevate your culinary experience.
Shimeru Knives feature uniquely designed handles that not only add a sophisticated touch to your kitchen but also provide a comfortable, secure grip for effortless chopping and slicing.
With a double-bevel edge sharpened to 15°—compared to the standard 20-25° of most Western knives—our blades allow for smoother, faster cuts, enhancing your cooking efficiency by 2 to 3 times.
Not sure which knife?
Answer a few quick questions about how you cook, and we'll match you with the perfect blade.
Step 1 — Rinse
Warm water and mild soap after each use. Never put your knife in the dishwasher — the harsh detergents and jostling will damage the edge and handle.
Step 2 — Dry
Towel dry immediately. Don't leave it wet or in the sink — even stainless steel can develop spots if left damp.
Step 3 — Store
Use a knife block, magnetic strip, or blade guard. Never toss it loose in a drawer — it dulls the edge and is a safety hazard.
That's it — no special maintenance, no fussy rituals. Your Shimeru knife is designed for daily use. With these three steps it'll stay razor-sharp for years.
So it's a decent knife for the price I suppose. The fit and finish is okay, but the edge that came on it was nothing to write home about. After I sharpened it myself it's better, but out of the box it was a letdown. Still, it's a good project knife.
So far so good, been using it for a couple weeks. Holds its edge nicely on veg and meat. If I'm being picky I'd say the blade heel could be a tiny bit taller for knuckle clearance when chopping, but it's not a dealbreaker.
This knife is a proper workhorse. I work in a pub kitchen part time and Ive started bringing it in because it's sharper than the house knives. The handle has a few little scratches now but the blade is still perfect.
Really decent knife. The damascus pattern is lovely and even. My only minor issue is that the tang doesn't quite sit perfectly flush with the handle in one spot, there's a tiny gap that collects a bit of moisture. I just dry it carefully. Nothing that affects use.
Solid knife. Not too flashy but it does the job brilliantly. The >60 degree bevel means I don't have to worry about chipping the edge on bones so much. Good steel, good fit and finish.
Bought this to replace my old chef knife and I'm a bit underwhelmed. It's okay, cuts decently, but the geometry is quite thick behind the edge so it wedges in root veg more than I'd like. Fine for meat and softer stuff.
Cant believe how sharp this is for the money. Ive cut myself twice now being careless, ha. The damascus pattern is really beautiful, almost a shame to hide it in a knife block. Get it on display.
Honestly can't fault it. I've put it through a lot - lots of root veg, deboning chicken, fine dicing shallots - and it hasn't missed a beat. The sandlewood handle has a nice patina building up from use.
Really nice knife. The 8 inch size is perfect for my cutting board and the gentle curve makes it so natural to do the pinch grip. I've recommended it to a few mates already.
Good but not great. The blade is sharp enough but the steel feels a bit soft, I have to hone it almost every use to keep it slicing tomatoes cleanly. The handle is comfortable but overall it's an average knife.
