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The 240 mm gyuto is a great size for the home cook, and the pro cook alike. The extra length over a 210 mm gyuto makes for easier rock cutting, and the longer “flat” on the edge makes for lots of chopping length. At roughly 54mm in height, the Kajiwara is a fairly tall gyuto, which provides more clearance for large handed choppers, and more real estate for the knuckles on your claw hand to slide along. Its Aogami #2 steel is a high carbon content Japanese knife and tool steel that can take and hold a screaming sharp edge. The handle is a nicely fitted oval model in rosewood and ebony, and combined with the darker color of the steel, makes this knife a real dark (work) horse. The damascus pattern on these knives is truly something to see, with a near holographic depth in the right light. The kanji on all of Tsutomu Kajiwara’s knives are hand chiseled, and simply add to the air of quality, and the one of a kind feel we all relish in Japanese knives. Like all knives in the Kajiwara damascus line, this gyuto is 100% carbon steel, and will patina with use, and can rust if stored wet.Weight: 8.6 oz
Blade Length: 245 mm
Overall Length: 405 mm
Thickness at Heel: 3.3 mm
Blade Height: 53.9 mm
Product Reviews
As good as I've had and I've owned most all, January 16, 2015Posted By: Bullman - verified customer
As a seller of knives myself I endulge myself into something different now and again . I've sharpened just about every steel there is to sharpen with great success and have a mail in sharpening service. This is by far one of the best knives I've ever bought or used and will be getting the 210 soon. I love this steel and this brand. It sharpens like a dream and cuts like one as well. This is a real winner in the professional knife series. Bullman the freehander
As a seller of knives myself I endulge myself into something different now and again . I've sharpened just about every steel there is to sharpen with great success and have a mail in sharpening service. This is by far one of the best knives I've ever bought or used and will be getting the 210 soon. I love this steel and this brand. It sharpens like a dream and cuts like one as well. This is a real winner in the professional knife series. Bullman the freehander
Product Review, March 17, 2014Posted By: Trevor Jackson - verified customer
I purchased the knife for use in a restaurant i work for which I would be doing a lot of prep work of all types. The knife is absolutely beautiful, has great fit and finish and the handle is lovely so far I've had it I think about two weeks and I only recently sharpened it not because it was dulling because it was still razor sharp after lots of heavy use I just wanted to see how far I could push the edge and how well it sharpened and wow the grind on this knife is awesome it has a complex grind that on the right side of the user the blade is concave and the left side is convex so when cutting veggies they fall off the blade with ease, very unique and nice touch, so here's the only problem I've found. The blade patinas and rusts super crazy easy like wow you leave it ten minutes without wiping it and you have permanent marks that will have to be carefully polished out so if you're planning on being in a stressful environment where keeping this blade dry might slip your mind it could be a problem. I have really enjoyed using this knife thus far plus I get many compliments around the kitchen about how beautiful the blade is, I'd say the knife would be absolutely exceptional for home use and also great for prep if you're a very meticulous organized user. Beautiful knife this blacksmith is a true artist who has created a very unique blade with the complex grind setting it a part I recomend it 100 percent
I purchased the knife for use in a restaurant i work for which I would be doing a lot of prep work of all types. The knife is absolutely beautiful, has great fit and finish and the handle is lovely so far I've had it I think about two weeks and I only recently sharpened it not because it was dulling because it was still razor sharp after lots of heavy use I just wanted to see how far I could push the edge and how well it sharpened and wow the grind on this knife is awesome it has a complex grind that on the right side of the user the blade is concave and the left side is convex so when cutting veggies they fall off the blade with ease, very unique and nice touch, so here's the only problem I've found. The blade patinas and rusts super crazy easy like wow you leave it ten minutes without wiping it and you have permanent marks that will have to be carefully polished out so if you're planning on being in a stressful environment where keeping this blade dry might slip your mind it could be a problem. I have really enjoyed using this knife thus far plus I get many compliments around the kitchen about how beautiful the blade is, I'd say the knife would be absolutely exceptional for home use and also great for prep if you're a very meticulous organized user. Beautiful knife this blacksmith is a true artist who has created a very unique blade with the complex grind setting it a part I recomend it 100 percent
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