Ask a room full of cooks to pick one knife length and 210mm is where most of them land. This Ariake gyuto has enough edge to slice a roast or work through a pile of herbs, yet it stays easy to control for finer tasks, and the gentle curve toward the tip supports both rocking and push cutting.
The core is AUS10, a high carbon stainless steel with vanadium and molybdenum added for edge stability, clad in stainless steel in a san mai, or three layer, construction. Hardened to about 61 HRC, it holds a sharp edge through busy prep and sharpens without fuss when the time comes.
The handle is octagonal walnut with no ferrule, giving the knife a refined, minimal look. Ariake knives are made in Saga Prefecture and named for the Ariake Sea on the coast of Kyushu, and the 210mm gyuto is the natural starting point for anyone new to the line.
Care Instructions: AUS10 is a stainless steel, so it shrugs off the spotting and patina that carbon blades develop, but it still deserves a quick hand wash and a towel dry right after use. Keep it out of the dishwasher, which is hard on both the edge and the walnut handle. Cut on wood or rubber boards, skip frozen foods and twisting cuts, and touch up the edge on a fine water stone when it starts to slip on tomato skins.
The core is AUS10, a high carbon stainless steel with vanadium and molybdenum added for edge stability, clad in stainless steel in a san mai, or three layer, construction. Hardened to about 61 HRC, it holds a sharp edge through busy prep and sharpens without fuss when the time comes.
The handle is octagonal walnut with no ferrule, giving the knife a refined, minimal look. Ariake knives are made in Saga Prefecture and named for the Ariake Sea on the coast of Kyushu, and the 210mm gyuto is the natural starting point for anyone new to the line.
Care Instructions: AUS10 is a stainless steel, so it shrugs off the spotting and patina that carbon blades develop, but it still deserves a quick hand wash and a towel dry right after use. Keep it out of the dishwasher, which is hard on both the edge and the walnut handle. Cut on wood or rubber boards, skip frozen foods and twisting cuts, and touch up the edge on a fine water stone when it starts to slip on tomato skins.
- Brand: Ariake
- Location: Saga Prefecture, Japan
- Made in Japan
- Construction: San Mai (3 Layer)
- Edge Steel: AUS10 Stainless Steel
- Cladding: Stainless Steel
- HRC: 61
- Handle: Octagonal Walnut
- Ferrule: None
- Blade Length: 210 mm
