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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 #: Artifex Carbon 52100
Our Price: $84.95
Availability: Usually ships the same business day
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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
    Average rating is 5
    By:  Grant G
    Mountain View,CA
    I ordered and received an Artifex Carbon 52100 about a month ago. I work in the kitchen at home only two or three times per week at most and like many of the CKTG customers,have a "small" collection of chef knives to choose from [1]. I’m still getting to know the 52100 blade and like it a lot. It’s not going to collect dust here.

    I can’t tell the difference (in use) between the two 210mm Artifex models (AEBL and 52100) I now have. Both take an "easy-shave sharp" edge and are essentially the same weight (211g) and dimensions. I couldn’t tell you one is sharper or holds the edge better than the other since I’m not using them to earn a living. Both are excellent knives and I believe excellent value for the price ($85 for Carbon 52100).

    So why did I buy the Artifex Carbon 52100 ?

    1) I’ve read about 52100 "ball bearing steel" knives and thought I just need to try one.

    2) Happy I didn’t have to spend $350+tax on a Kramer/Henckels. :)

    3) I like the "patina" look that carbon steel takes on over time and wipe down all my knives immediately after use.

    4) I already loved the Artifex AEBL (blade thickness,rounded spine,overall shape)

    I definitely am a big fan of the gyuto shape,rounded spine,and thinner blade (2.25mm for 210mm) typical of the Richmond branded knives (AFAICT,all made by Lamson and Goodnow).

    The Artifex knives are medium weight (AEBL 206g; my 52100 is 211g) with a fairly heavy handle. The heavy handle works fine in my big hands and the knife has a neutral balance. I’m not in a hurry to replace the handle,though someday I might do that.

    In closing,let me be clear: the Moritaka KG-210 is still my favorite blade: light(145g) and easiest to use but hardest to sharpen and costs 2x any of the Richmond Artifex.

    [1] Ikea Slitbar 8" with and without "damascus" (this VG10/HRC60 steel is a bargain but heavy @ 300g),Jantz Supply "HD505 Carina Chef",Artifex AEBL,Moritaka KG-210,and some "inexpensive" 1980’s zwilling/henckels knives (lower end 32207-200 and SuperFection line 32725-200).

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