Longer knives do more work per stroke, and the Sentan Semi-Stainless Nashiji Gyuto 240mm with green ferrule makes that extra length feel easy. The name Sentan, a coined word meaning forged a thousand times, speaks to the repetition and care that go into a good blade. At its core is a Japanese high-carbon, high-chromium semi-stainless tool steel, first developed for the industrial dies that cut and shape other metals. That heritage shows at the edge: hard chromium carbides resist wear through long prep sessions, and small additions of molybdenum and vanadium keep the steel tough and fine grained. It is far easier to care for than carbon steel while holding an edge just as well.
At 243 mm with a 49 mm height, this gyuto (chef knife) can slice a brisket, split a watermelon, and still dice a shallot with control. The grind is thin, so the blade passes through dense vegetables without wedging. San mai construction wraps the core in stainless cladding finished in nashiji (pear skin), with the core exposed at the edge. The olive wood handle is comfortable through long sessions, the green acrylic ferrule adds a durable accent, and the spine and choil are polished smooth. At about 168 g, it stays light for its size.
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.
At 243 mm with a 49 mm height, this gyuto (chef knife) can slice a brisket, split a watermelon, and still dice a shallot with control. The grind is thin, so the blade passes through dense vegetables without wedging. San mai construction wraps the core in stainless cladding finished in nashiji (pear skin), with the core exposed at the edge. The olive wood handle is comfortable through long sessions, the green acrylic ferrule adds a durable accent, and the spine and choil are polished smooth. At about 168 g, it stays light for its size.
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: Green Acrylic
- Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
- Weight: 5.9 oz (168 g)
- Blade Length: 243 mm
- Total Length: 380 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 49 mm
- Edge Steel Hardness: HRC 61
- Edge Grind: 50/50
- Spine and Choil: Polished
