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Sukenari Ginsan Gyuto 210mm
Sukenari Ginsan Gyuto 210mm Sukenari Ginsan Gyuto 210mmSukenari Ginsan Gyuto 210mm
Sukenari Ginsan Gyuto 210mm Sukenari Ginsan Gyuto 210mmSukenari Ginsan Gyuto 210mm

Sukenari Ginsan Gyuto 210mm

Item #: SGNJ-G210

Average Customer Rating:
(5 out of 5 based on 1 reviews)

Read Reviews | Write a Review
Our Price: $170.00
Availability: Usually ships the same business day
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CKTG Gyuto 210mm Saya A
$30.00
Quantity:
Usually ships the same business day
In the kitchen the gyuto, or chefís knife, is often the most versatile instrument a culinary professional or home cook uses. This Sukenari Ginsan 210mm gyuto is a uniquely versatile gyuto with the cutting power of a middle weight knife, a high quality grind, a first rate steel, and a flexible profile. The knife is all stainless steel san mai construction with a Ginsan steel core and stainless cladding making upkeep a breeze. The profile of the knife gives excellent knuckle clearance at the handle, a sweet spot for chopping at the heel, a nice belly for rock cutting, and a thin pointed tip for precision work. Fit and finish is good with an eased spine and choil and a simple but quality ho wood handle with buffalo horn ferrule.

  • Weight: 4.8oz
  • Blade Length: 201mm
  • Total Length: 349mm
  • Spine Thickness at Base: 2.37mm
  • Blade Height: 47.72mm

  • Customer Reviews

    Product Reviews

    5  Could not get better, August 13, 2016
    Posted By: Leo

    So stainless steel usually is a pain in the ass when it comes to edge retention, but since this Is a Hitachi quality steel fear not. Edge retention is amazing. Sharpening this will take a bit longer on the medium and fine grit but once you accomplish it no other will be compared. Spine and choil is nice and rounded, smooth edges. fairly thin behind the edge with a nice distal taper towards a very thin tip. knuckle clearance is just perfect not to tall but not to short, handles lightly on the pinch grip and flies through food. I recommend this knife to any experienced cook, chef or sous chef willing to devote time o sharpening in exchange of stainless and great edge retention.

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