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Kajiwara Damascus Gyuto 210mm
Kajiwara Damascus Gyuto 210mm
Kajiwara Damascus Gyuto 210mm

Kajiwara Damascus Gyuto 210mm

Item #: KajiwaraSumiGyuto210

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

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Our Price: $179.95(You Save: $40.00)
Availability: Usually ships the same business day
For most home cooks the 210mm gyuto is the staple fixture, the most valuable tool in their kitchen. This is the ONE knife that you can reach for time after time task after task, and the example brought to us from Kajiwara-san is a real workhorse. Aogami #2, or blue paper #2 steel, heat treated to a hard but not brittle 62 HRC, this blade will take a highly refined edge, and hold it much, much longer than a similar stainless steel European knife. With a full 3.3 mm of width on the spine, this knife is a solid middleweight that presents itself with plenty of mass for chopping.

Like the other knives in the Kajiwara damascus lineup, the 210mm gyuto comes equipped with a fantastic complex convex grind as standard. This knife really gives a lot of real estate to show off that beautiful damascus pattern, and really showcases the dark grey color of the steel. With this knife in your kitchen at home, youíll likely start searching for things to cut just so you can appreciate the quality of the grind, and performance of one of the best high carbon knife steels out there.

  • Weight: 7.4 oz
  • Blade Length: 212 mm
  • Overall Length: 370 mm
  • Thickness at Heel: 3.3 mm
  • Blade Height: 48.9 mm

  • Customer Reviews

    Product Reviews

    5  Product Review, July 26, 2014
    Posted By: Mike Vigna - verified customer

    This is a beautiful knife with great fit and finish and is sharp OOTB. Video review needs a bit of updating; knife is better than as reviewed.

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    5  Product Review, February 3, 2014
    Posted By: Erik S - verified customer

    After having used this for a few weeks I'll say that it is simply a fantastic knife. I left a more detailed review on the forum but to summarize here: the blade is thick at the spine, but still fairly thin behind the edge, and has an excellent smooth grind that goes pretty much all the way up the blade. The knife exhibits relatively good non-stick properties, and the aogami steel sharpens up nicely and takes a wicked edge. It is definitely a workhorse-type knife, on the heavy end of wa-handled gyutos, but a better cutter than its thickness might suggest. Fit and finish was excellent, and the knife looks great. The edge is slightly asymmetrical because of the compound grind, but I haven't noticed much in the way of steering issues. I would highly recommend it, with the caveat that you have to be looking for a heavier knife.

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