A chef's knife is one of the basic tools in the kitchen. As a rule, Japanese gyuto-type knives are lighter, with a thinner blade and a slight sharpening angle (about 15 degrees) and a straighter cutting profile than European chef's knives. Therefore, gyuto is extremely convenient and effective. It is very suitable for meat, fish, for cutting, chopping and slicing vegetables and fruits.

Iseya I-series knives are made of 33-layer Damascus steel, with a high-quality VG-10 stainless steel cutting core in the middle. The side of the knife has a hammered or "tsuchime" surface finish. The D-shaped handle is made of dark boxwood and the reddish ring part is made of mahogany.

Iseya knives are made in the Seto Cutlery workshop under the guidance of knife master Yoshinori Seto. Iseya knives are characterized by excellent build quality, which is appreciated all over the world.