Home > Knife Types > Gyutos > Gyutos 270mm > Suisin Inox Honyaki Wa Gyuto 270mm w/ Free Saya
Suisin Inox Honyaki Wa Gyuto 270mm w/ Free Saya
Suisin Inox Honyaki Wa Gyuto 270mm w/ Free Saya
Suisin Inox Honyaki Wa Gyuto 270mm w/ Free Saya

Suisin Inox Honyaki Wa Gyuto 270mm w/ Free Saya

Item #: 045184
Our Price: $440.00(You Save: $20.00)
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SUISIN INOX Honyaki WA-GYUTO 270mm. Suisin Inox Honyaki knives are made from Swedish Inox stainless steel. They come with octagonal wooden handles and water buffalo horn bolster. HRC 61-62. These are very light, thin bladed knives with excellent quality steel. Each knife comes with a wooden sheath or Saya.

  • weight: 6oz
  • blade length: 260mm
  • total length: 425mm
  • spine thickness: 2.3mm
  • blade depth: 50.84mm
  • Customer Reviews
    Average rating is 5
    By:  Ed Lee
    Since my first purchase of Misono carbon gyuto(210) and petty(120),Iíve upgraded all the right ways. A Yoshikane gyuto(270),Ittosai Kotetsu(300),Watanabe gyuto(270) and Shigefusa gyutos(210,240). Especially after my shigefusas had arrived,I thought that I had found the ultimate knives. It doesnít get better than shigefusa as far as carbon knives are concerned in my opinion. Then came a really wet summer in the hottest and most humid station. And no matter what I tried,I couldnít keep rust from forming on these knives.(except for polishing the knives everyday with flitz,which unfortunately erases hard worked on patina) It was the craziest thing. They would just sit dry,then moisture would form between where they’d sit and rust would form. so I pulled back the watanabe and shigefusas for the summer and was in the market for a new stainless. At this point,Iíd heard so much about super thin gyutos and how wonderful they are and was itching to try it but wasnít quite sure about the super thinness of an all purpose knife. Mark from chefknivestogo provided an offer I couldnít resist so I got myself a Suisin Inox Honyaki Wa-Gyuto 270.

    1 F&F:

    The fit and finish is simply perfect on these knives just like any other high-end suisin knives. This knife is not made by master blacksmiths like Doi,but the final quality of this blade is second to none.

    2 Saya:

    A very basic saya. Iíve seen better work from pretty much anywhere. At the price range,it should come with a saya that is more pleasing to the eyes and made with better material. Iíve never held an Ikkanshi Tadatsuna gyuto in person,but their sayas look very nice and well made in the pictures. However,it does what it is meant to do. Protect the knife.

    3 Handle:

    At first,before putting it to use,felt that it might be a bit too big. Once I started using the knife,I had forgotten all about my presumptions. Perfect size handle with nice balance and the octagonal yew wood handle definitely feels better than your standard D-shaped ho wood handles.

    4 Blade material:

    A Swedish stainless steel thatís very easy to sharpen and touch up. It holds itís edge decently long and all it takes to bring it back to good workable sharpness is a light honing on the ceramic rod or a high grit stone. For instance,I tipped this knife slightly and all it took was a 600 grit to 3000,6000 and then to 10000 in the matter of minutes.

    Note- just like any other knife,it does dull rapidly on ply boards. Did not experience chipping though. This is a very fast knife on a rubber or a wood board.

    Once it gets going,it just wants to go faster.

    5 Blade profile:

    This is where this knife is a true winner. Iíve never used anything like this. If my shigefusas fly thru prep,this knife glides thru everything. Super fast and quiet. It especially excels at pretty much anything veg prep and raw protein preparation.

    It does seem to struggle a little bit with hard crust on animal proteins or with thick fish skin. One thing to keep in mind is that because the knife is so thin,it asks the holder to treat it like so. Then again,you donít need to put much pressure on anything with this knife.

    Since I got this knife,I am a believer and regret not jumping on the bandwagon earlier. This knifeís made my prep time quite shorter and with more precision.

    By:  JBroida
    beverly hills,ca
    Simply the best... enough said. This is one of those super thin lazer gyutos. It has incredible fit and finish. I like everything about this knife. If you are looking for a super thin gyuto,look no further.
    By:  Matt conroy (vtchef)
    If you are looking for a great knife that is thin and razor sharp look no further. The fit and finish are the best i have seen of the many knives i have used. This knife got a work out everyday in a pro kitchen and never let me down. I highly recommend the Suisin Inox Honyaki.
    By:  Greg Washington
    Los Angeles,Ca.
    I am very pleased with this knife. It’s well balanced and light. The fit and finish is unsurpassed. Mark was very kind and informative which makes for great service.

    If you have a similar dilemma as I did with The Suisin and The Tadatsuna,go with the Suisin.
    By:  STK
    Rockville MD
    My first high-end knife coming up from an 8" Shun Classic. The lightness of the Suisin makes my Shun feel downright clunky and cumbersome. I love the blade thinness and length seems perfect. Now I need a better and bigger cutting board! My only complaint is a very small 1mm nick in the wood of the handle. I won’t bother returning since this is a tool and the blade was in incredible shape. I still use my Shun for some quickie tasks,but have been spoiled going forward now...
    By:  A.P
    super thin knife!! excellent geometry,perfect f&f,superior edge retention and very easy to sharpen.10 out of 10!!!
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