The 210mm gyuto
is the perfect blade size for most home kitchens where space is at a premium. This all purpose blade is the Japanese equivalent of the western chef knife.
This gyuto is one of the top values on the CKTG site. Aogami Super
is among the best carbon steels on the market today. This interpretation comes with impeccable heat treatment for a long lasting edge that will outperform most knives in or above this price range.
These knives are made exclusively for CKTG and feature stainless steel cladding for easy care and added strength. Only the edge will oxidize over time. The grinds are very thin on this knife with good convexing for less stiction. It has a nice progressive grind which Mr. Tsukahara grinds more on the right side than the left and he feathers and thins out the tip for nice cutting performance that will work well for left and right handed users. I shot a video of him sharpening these knives that you can view at the bottom of this page.
The handles are made of ho wood with an octagonal shape and buffalo horn ferrule. If you're looking for a great wa-handled gyuto at a very affordable price, you have found one of our favorites.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. He is doing you a favor by putting in extra work. Please look at the 4th photo on this page to see it.
Location: Seki Japan
Construction: San Mai, Laser Cut
Cladding: Stainless Steel
Edge Steel: Aogami Super Steel
Edge Grind: Asymetric 60/40 (OK for L and R users)
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 4.4 ounces
Blade Length: 215 mm
Thickness at Heel: 2.3 mm
Blade Height: 45.3 mm