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Richmond Artifex 210mm Carbon 52100
Richmond Artifex 210mm Carbon 52100
Richmond Artifex 210mm Carbon 52100

Richmond Artifex 210mm Carbon 52100

Item #: ArtifexCarbon52100

Average Customer Rating:
(5 out of 5 based on 2 reviews)

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Our Price: $70.00(You Save: $17.00)
Availability: Usually ships the same business day
CKTG Gyuto 210mm Saya A
Usually ships the same business day
Save 20% on the Richmond Artifex Carbon steel 210mm gyuto! 52100 is renowned for it's outstanding sharpening properties and this is an unbeatable deal for those of you who want to try it at home, school or work. Gyutos are by far the most popular blade style on the CKTG site. They are the Japanese version of the classic western chef knife. Designed as an all round cutter, slicer and chopper, these knives are strong and nimble.

The Richmond Artifex Gyuto is a perfect knife for busy line chefs and aspiring home cooks looking for a gateway into the world of Japanese blades. It is made from a single piece (mono steel) of carbon alloy called 52100. This rugged steel was originally developed for use in the manufacture of ball bearings. But recently it has been made available in bar stock and has proved to be an excellent steel for use in kitchen knives. It has better edge retention than its cousin 5160, but is not quite as tough.

This particular gyuto is of average weight with a very nice thin grind and gentle distal taper starting at the neck end of the knife and going all the way to the thin tip. The edge profile is fairly flat in the French style of chef knives. The edge is quite sharp out of the box but can be improved on by removing the transition point at the bevel shoulder.

The knife comes with a well made, nicely rounded G10 composite handle. Because the knife does not have a traditional bolster the handle feels like a Western-Japanese hybrid. So itís a good choice for both pinch and racket style grips. The fit and finish are really first rate especially considering its low price.

  • Weight: 7.2oz
  • Blade length: 210mm
  • Total length: 331mm
  • Spine thickness at base: 2.45mm
  • Blade depth at base: 46.26mm

  • Customer Reviews

    Product Reviews

    5  Hilariously underrated, June 11, 2015
    Posted By: Max

    I work as the executive sous chef in a high volume, fine dining establishment. I was pleasantly surprised at its ability to maintain it's out of the box edge through a busy service and how light and nimble it felt despite it's weight. The geometry and blade shape make it excel at both push/pull cutting and chopping. Though the weight distribution is handle heavy, I have found that this allows me to use the knife like a pendulum for machine-gun chopping when held at the pinch grip position, using the handle as a counterweight in conjunction with the recoil of the blade hitting the board (i.e. gravity blast, if you're a metal drummer). Even after abusing the knife for eight hours of heavy prep, I was able to cleanly push cut sushi rolls without losing the shape of each piece. I currently own over twenty knives ranging from dirt cheap Ikkakus to to hand made Sukenaris and I could not recommend this enough. The steel performs very much like the Misono Swedish carbon line, though it is a little less reactive. The Artifex handle is one of the comfiest handles I've ever used.

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    5  great value, March 23, 2015
    Posted By: Zack
    1 people found this review helpful

    If your looking for a quality carbon steel knife this is where i would start. I've had a lovely time with it as has anyone that's ever picked it up. I know i'll be buying a second for my mom and probably a 3rd for my uncle.

    I love richmond knives. I recommend them whenever i get the opportunity and I'm glad they offer carbon blades.

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