WELCOME TO OUR CUTLERY SHOP!

Based in Chicago, Güd Knife is a knife store and sharpening & repair workshop. Explore our carefully curated knife collections online, or in person with new additions every month. Every knife we carry has been tried and tested—we’re here to help you find your perfect match!

For in-person visits or custom knife restoration projects, swing by our mini shop at 2959 N California Ave. We believe every knife is a good knife when treated with care!

Can’t find what you’re looking for? Reach out to us—we’re always happy to help!

The Gyuto

Find your perfect all-purpose chef knife

Gyutos are a versatile Japanese-style chef’s knife, designed for precision and efficiency in slicing, chopping, and dicing. Its sharp edge, balanced weight, and nimble profile make it ideal for both professional and home kitchens.

With a gently curved blade for rocking cuts and a pointed tip for precision work, the Gyuto adapts to various cutting techniques. Its lightweight design offers control and comfort, making it an essential all-purpose knife for any cook.

Know your steel types

  • White Steel (Shirogami, 白紙) is a high-carbon Japanese steel known for extreme sharpness, fine edge retention, and ease of sharpening. Made by Hitachi Metals, it comes in three main types:

    • White Steel #1: Hardest (~HRC 63–65), best edge retention, but more brittle.

    • White Steel #2: More balanced (~HRC 60–63), easier to sharpen, slightly less edge retention.

    • White Steel #3: Toughest (~HRC 58–60), less edge retention, used in tools.

    Pros: Razor-sharp edge, easy to sharpen, pure steel.
    Cons: Prone to rust, brittle at high hardness.

    Vs. Blue Steel: White Steel is purer and sharper, but Blue Steel (Aogami) has better toughness and wear resistance.

  • Blue Steel (Aogami, 青紙) is a high-carbon Japanese steel with added tungsten (W) and chromium (Cr) for improved toughness, edge retention, and wear resistance. It’s less brittle than White Steel (Shirogami) but harder to sharpen.

    Types of Blue Steel:

    • Blue #1: Best edge retention (~HRC 63–65), slightly brittle.

    • Blue #2: More balanced (~HRC 61–63), easier to sharpen.

    • Aogami Super: Highest hardness (~HRC 64–67), longest edge retention.

    Pros: Holds an edge longer than White Steel. Tougher, less prone to chipping

    Cons: Harder to sharpen. Still prone to rust

  • Stainless Steel knives contain at least 10.5% chromium (Cr) for rust resistance

    Common Types:

    • VG-10 – Well-balanced, sharp, easy to sharpen.

    • AUS-8 / AUS-10 – Tough, rust-resistant, softer edge.

    • R2/SG2 – High-end, excellent edge retention.

    • ZDP-189 – Ultra-hard, holds an edge but tough to sharpen.

    • 440C / 420HC – Common in Western knives, decent durability.

    Pros: Rust-resistant, low maintenance

    Cons: Harder to sharpen (for some steels)

Best profiles for different uses

  • Gyuto (Japanese Chef's Knife):

    • Versatile for chopping, slicing, dicing.

    • Ideal for meat, vegetables, fish.

    Santoku:

    • Shorter, lighter, great for slicing and mincing.

    • Ideal for vegetables, fish, smaller meats.

    Gyuto and Santoku are typically the most recommended for all-around versatility. The Gyuto is slightly better for larger tasks like cutting larger vegetables and proteins, while the Santoku offers agility in smaller or finer work. Sanktoku also means the three virtues: meat, vegetables, & fish or rocking, chopping, & slicing.

  • Nakiri (Japanese Vegetable Knife):

    • Description: Flat, rectangular blade for precise, straight cuts. Great for chopping, slicing, and dicing vegetables.

    • Best For: Chopping and slicing vegetables, especially leafy greens and root vegetables.

    Bunka

    • Sharp edge: Provides precise, clean cuts.

    • Agile: Ideal for smaller, detailed work like julienning or fine slicing.

    • Versatile: Works well for both vegetables and proteins.

    Santoku (Japanese Multi-purpose Knife)

    • Description: A shorter, lighter knife than the gyuto, with a slightly curved blade. It’s designed for slicing, dicing, and mincing.

    • Ideal For: Vegetables, fish, and small to medium-sized meats.

  • Deba (Butcher's Knife):

    • Description: Thick, heavy knife with a single bevel for cutting through fish bones and tougher meats.

    • Best For: Breaking down whole fish, cutting through bones and joints

    Yanagiba (Slicing Knife):

    • Description: Long, thin blade designed for precise, clean slices of raw fish, particularly for sushi or sashimi.

    • Best For: Slicing raw fish (sashimi, sushi), delicate meats.

    Gyuto (Chef's Knife):

    • Description: A versatile, all-purpose knife with a thin, sharp blade that excels at slicing meat and fish.

    • Best For: Cutting meats, fish, and general kitchen tasks.

Reactive or Non-Reactive

  • A full stainless steel knife is made entirely from stainless steel, including both the blade and the tang. It offers rust resistance, corrosion resistance, and low maintenance, making it easy to care for.

    Key Features:

    • Blade and Tang: Entirely made of stainless steel (e.g., VG-10, 440C).

    • Maintenance: Low upkeep due to rust resistance, ideal for moist environments.

    • Durability: Strong, long-lasting, and resistant to chipping and staining.

    Pros:

    • Rust-resistant and requires minimal care.

    • Durable and versatile for everyday kitchen tasks.

    Cons:

    • Harder to sharpen compared to high-carbon steels.

    Full stainless steel knives are low-maintenance, durable, and good for general use.

  • A stainless clad knife combines a high-carbon steel core for sharpness and edge retention with a stainless steel outer layer for rust resistance and easy maintenance.

    Key Features:

    • Core: High-carbon steel (e.g., Shirogami, Aogami, VG-10) for sharpness and edge retention.

    • Cladding: Stainless steel for rust resistance and protection.

    • Advantages:

      • Best of both worlds: sharpness of high-carbon, rust resistance of stainless.

      • Easier to maintain than pure high-carbon knives.

      • Often has an attractive layered appearance (e.g., Damascus patterns).

    Popular Uses:

    • Versatile for all kitchen tasks (cutting, slicing, chopping).

    • Popular among professional chefs for its balance of performance and ease of care.

  • An iron clad knife has a high-carbon steel core for sharpness and edge retention, surrounded by an outer layer of ironfor durability and a rustic look.

    Key Features:

    • Core: High-carbon steel for sharpness.

    • Cladding: Iron or soft steel for protection and appearance.

    • Rustic look with potential for a heavier knife.

    Advantages:

    • Sharp and durable with good edge retention.

    • Protective outer layer reduces rust compared to pure high-carbon steel.

    Disadvantages:

    • Requires maintenance to prevent rust.

    • Heavier than knives with stainless steel cladding.

    Iron clad knives offer excellent performance with a traditional, rustic aesthetic.

have dull moments, not knives

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every knife is a güd knife

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have dull moments, not knives 〰️ every knife is a güd knife 〰️

Our Services

Visit us at our location inside neighborhood bar and tavern, Ludlow Liquors: 2959 N California Ave. Drop-off anytime the bar is open for next day pick-up. Fill out a work order form and leave your knives with one of the bartenders!

  • A combination of whetstone & natural stone sharpening, to ensure removal of the least amount of material necessary for a razor sharp edge.

    Hand Sharpening: $2.50/inch

    Industry Discount: 15% off Sharpening, 10% off all other services

  • After extended sharpening and use, a knife’s edge will thicken as more & more material is removed. On cladded knives, this may completely shroud the cutting edge, making it impossible to hold an edge.

    Thinning will bring a knife back to it’s original geometry so it cuts as güd as brand new! Re-polishing is necessary after thinning to bring the knife back to its original luster.

    Thinning & Polishing: Starts at $50

  • Tip and chip repair. Need a full restoration! Bring your knife in person or fill out our online form on our services page.

    Minor chip & tip repair: Starts at $6

    For full or partial restoration, please bring your knife in for a consultation.

  • Choose from a wide array of carefully materials, including specialty woods, acrylics, and decoration.

    Handling: Starts at $0. Final price dependent on material and project scope.

  • Custom fitted wood sheaths made for your knife. Best way to protect your blade in and out of your knife roll.

    Custom Saya: Starts at $50 dollars. Final price dependent on the materials chosen

  • Coming soon! A mix of online and in-person courses to choose from on how to keep your cutlery sharp at home!

  • Need a specific knife for a specific purpose? Just ask! From a single knife to an entire knife roll, we offer custom consultation on all your knife needs.

Our visit to Sakai Takayuki

Join us on our adventure at Sakai Takayuki, where we were graciously hosted! Discover the intricate steps involved in forging one of their exceptional knives.

Best practices to keep your knife sharp

Read Jordan’s top tips to maintain your blade and to keep the edge sharp for as long as possible between sharpenings!

Meet Yoshikazu Tanaka & Yoshihisa Tanaka

Journey with us to Sakai city where we meet one of the Sakai City’s famous blacksmiths and the artisans behind HADO that finish the knives.