Gokujo Knife – Traditional Japanese Filleting Knife for Precision Cutting
The Gokujo is a traditional Japanese kitchen knife designed for precise butchering, filleting, and the delicate preparation of meat, fish, and poultry. Its slim, gently curved blade allows for clean, smooth cuts while minimising damage to the food.
One of the greatest advantages of the Gokujo knife is its exceptional cutting control. The narrow blade and fine tip make it easy to work around bones, separate meat, remove skin, and perform detailed trimming of smaller cuts. It is a specialised knife for precision work where an ordinary utility knife is not sufficient.
- Blade material: 420 stainless steel (EN 1.4034 / X46Cr13)
- Handle: walnut wood, ebony
- Blade length: 14 cm
- Overall length: 26 cm
- Blade thickness: 3 mm
- Weight: approx. 90 g
- Handcrafted in the Czech Republic by Wulflund Forge
Each knife is handmade, therefore the colour, grain and texture of the handle, the appearance of the blade, and the weight may vary slightly from piece to piece. Every knife is unique and represents genuine traditional craftsmanship.
Origin of the Gokujo Knife
The Gokujo is a Japanese kitchen knife designed primarily for the delicate preparation of meat, poultry, and fish. Its shape resembles a small boning or filleting knife while retaining the lightness, precision, and razor-sharp edge characteristic of Japanese kitchen knives. It is especially valued wherever delicate work, precise cutting, and complete control of the blade are required.
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