The 240mm Gyuto is the most popular sized knife amongst professional cooks. It provides the perfect length when cutting large amounts of produce or meats. The knife is constructed from White #2 steel and takes a scary sharp edge. The blade is attached to a Ho wood D-shaped handle. These knives are known for their superior performance for the price. The blade is constructed from white #2 carbon steel so extra care is required to avoid rusting. Just wipe it dry and keep it dry and you should have no problem.
Steel: Shirogami (white #2)
Height at heel: 53.25
Handle:D Shape, ho wood
Please note we can only ship Tojiro knives in the USA.
Great high carbon knife and it gets razor sharp on a fine ceramic stone. I have used the Sebatier Au Carbon and the edge is comparable. Be cautious of spotting and I recommend cutting massive amounts of onions to "season" the knife. The acidity in the onions will give you a natural petina and although it will lose it’s shine the knife won’t rust as long as you keep it clean and dry. Avoid harsh chemicals and always hand wash. I rate this knife a 5/5 for the price a 4/5 for user friendlieness and a 4/5 in design. It is a perfect knife for someone to learn with high carbon blades. Happy cheffing!♨👍
great steel,great price,pretty good handle
Great purchase. It’s the best $80 knife I have (and I’m a knife guy).
Once you take off the faux kurichi and oil the wood it looks like a higher value knife. I love mine,it does what I need it to do and it takes a wicked edge. I’ll be buying the 210’s as presents for a long time.
this is an excellent knife.
I also bought the 120 petty knife.
I have three other gyutos,I like this one because of the length and the knuckle clearance.
It is a knife that needs to be used by someone who can care for it and sharpen it.
A great value!
I meant to add five stars to the latest review,can you add it?
I love my knife! I took off the ’koruichi’ with lemon juice and a green scrubby and oiled the snot out of the wood. So much nicer looking. No one knows it is an $80 knife. I couldn’t be happier with it. If I didn’t have to oil the wood so much it would have been five stars.It truly is a workhorse and I’ve only had to sharpen it once after three months of use. It see a ceramic rod every other day...
By: Guy Charron
Love the knife. Very sharp and even grinds. Still looking good and shiny after 2 months of regular use.
Mont Vernon,New Hampshire
Nice knife for beginners with carbon such as myself I use it on the line at the restaurant daily its pretty reactive so wipe after every task holds an edge for me about 4-5 days. One thing I did notice was that the knife is ground 50 on one side and then beveled slightly less on the other none the less a great knife for everything I use it for lots of veg breaking down beef and chicken only thing I don’t like using it for is fish. The only downside is the finish comes off easily and the handle has to be oiled very often not a big deal considering its 80 bucks. Once I am confidant with my sharpening skills on this I’m going for a richmond laser 240mm aogami super gyuto.
By: Sandy Y.
I love this knife! It keeps it’s edge extremely well! I honestly haven’t sharpened it since I got it back in 2012. I’ve processed at least 60lbs of black cod with it,a quick hone with the steel and you’re good to go. Very good beginners knife but,watch your fingers! The only downside about the knife I got is that it’s bent a bit,so the blade isn’t fully straight. I don’t really have a problem with it though.