A 210mm gyuto (chef knife) is the size most cooks should start with, and the Sentan Semi-Stainless Nashiji Gyuto 210mm with blue ferrule delivers a lot of knife for the money. The name Sentan, a coined word meaning forged a thousand times, speaks to the repetition and care that go into a good blade. The cutting core is a Japanese tool steel built on high carbon and high chromium, the same family of steel trusted for industrial dies and punches. The chromium carbides it forms give the edge real staying power, molybdenum and vanadium add toughness, and the high chromium content makes it semi-stainless and much easier to live with than carbon steel.
The 212 mm blade and 47 mm height give you enough length for slicing and enough control for fine work. The thin, well-executed grind moves cleanly through food, whether you are dicing onions, slicing chicken, or mincing herbs. San mai construction wraps the core in stainless cladding finished in nashiji (pear skin), with the core exposed along the edge. The olive wood handle offers warmth and comfort in hand, the blue acrylic ferrule adds a bold accent, and the spine and choil are polished. At 61 HRC, the edge holds up and returns to sharp on whetstones.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. The core steel is semi-stainless and may develop a light patina over time, which is normal and does not affect performance.
The 212 mm blade and 47 mm height give you enough length for slicing and enough control for fine work. The thin, well-executed grind moves cleanly through food, whether you are dicing onions, slicing chicken, or mincing herbs. San mai construction wraps the core in stainless cladding finished in nashiji (pear skin), with the core exposed along the edge. The olive wood handle offers warmth and comfort in hand, the blue acrylic ferrule adds a bold accent, and the spine and choil are polished. At 61 HRC, the edge holds up and returns to sharp on whetstones.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. The core steel is semi-stainless and may develop a light patina over time, which is normal and does not affect performance.
- Brand: Sentan
- Construction: San Mai
- Edge Steel: Japanese High-Carbon, High-Chromium Semi-Stainless Tool Steel
- Cladding: Stainless Steel
- Finish: Nashiji (Pear Skin)
- Handle: Olive Wood
- Ferrule: Blue Acrylic
- Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
- Weight: 5.1 oz (146 g)
- Blade Length: 212 mm
- Total Length: 344 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 47 mm
- Edge Steel Hardness: HRC 61
- Edge Grind: 50/50
- Spine and Choil: Polished
