Kanetsune Gyutou 200mm Tsuchime Blue steel

Product detailed description

The Japanese Kanetsune Gyuto knife is one of the most versatile and popular kitchen knives. Gyuto is the Japanese version of the classic European chef's knife and is mainly used for cutting meat, vegetables, fish, herbs, and for portioning larger ingredients. Thanks to its shape and length, it is ideal for quickly chopping herbs, smooth rocking cuts, and precise cuts.

This model has a wide and versatile blade with a cutting core made of high-quality Blue Steel with a top hardness of 61-62 HRC. Kanetsune offers excellent quality and traditional handcrafting that every user will appreciate. The knives fit perfectly in the hand, and their balance, lightness, and maneuverability will be appreciated by professionals and home cooks alike.

Blade length: 200 mm
Steel: Blue steel 2 core / 410 Stainless Steel
Hardness: 61-62 HRC
Handle: wood with stainless steel ferrule
Suitable sheath: not available
Made in Japan, Seki City

The tsuchime hammered finish gives the blade an attractive texture that also helps food slide off easily during cutting. The layered design combines an extremely sharp Aogami #2 (blue steel) core with a stable SUS410 stainless steel cladding, resulting in long-lasting edge retention and high hardness of around HRC 61-62. This combination creates a blade with dynamic responsiveness, high resistance to deformation, and precise cuts even with more demanding ingredients.

The black handles made of high-quality plywood have a simple shape, fit comfortably in the hand, and resist everyday wear and tear. The half tang, complemented by a stainless steel guard, provides a balanced feel when handling and stable control over the blade.

The overall character of the knife reflects traditional seki craftsmanship, which combines modern materials and the long-standing experience of Japanese manufacturers.