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The 240mm gyuto is a great choice for the home cook and the restaurant worker alike. The reach of a 240mm blade is well appreciated if space permits, and this kurouchi finished option from Kajiwara is a serious workhorse knife. Coming in at just over 8 ounces, the Kajiwara 240mm gyuto provides nearly effortless chopping power, and the Aogami #2 steel heat treated to 62 HRC is thick and heavy duty. This knife will take an extremely sharp and refined edge, and hold it for a long time between sharpenings. The oval shaped handle is perfect for left and right handed operators, and its rosewood and ebony construction are very pleasing to the eye and to the touch. As with all 100% carbon steel construction knives, this one requires a little bit of care, and should be wiped dry when not in use. The quality of construction, fit and finish, weight, and grind of this knife make it a seriously good deal.
Weight: 8.2 ounces
Blade Length: 243 mm (9.5")
Overall Length: 402 mm (15.8")
Thickness at Heel: 5.0 mm
Blade Height: 49.9 mm
Product Reviews
Product Review, February 1, 2014Posted By: sKot S. - verified customer
Knives are a very personal thing to a chef. I do NOT like my general purpose knife to be longer than 8.5 in., it just doesn't feel right to me. My heart sank when I took delivery and realized I had done my english-metric conversion wrong and ordered a knife that was 9.45 in. rather than 8.2 in.It's a *STUNNING* blade, so I figured it's not as big as the 10 F.Dick, Henckels and Globals I've used, I'll give it a go and if it doesn't feel right worst case scenario I can sell it to a colleague or give it as a gift and get the 210mm for myself. (Mark and Susan are laughing at me now because this on top of my chaotic ordering process they so graciously dealt with).As I said, knives are *very* personal tools and as it turns out, this knife is the perfect: weight, balance and length to be a true extension of my hand that moves through prep as if it weren't there to the point that my co-workers and I were making very crass metaphors.I couldn't ask for a more perfect blade. I started by looking for a more affordable analogue to the style/composition of a Takeda blade and found my newest perfect work tool.I can't wait to see how this stunning blades appearance will evolve and change over time as patina develops. I imagine it will only get better.
Knives are a very personal thing to a chef. I do NOT like my general purpose knife to be longer than 8.5 in., it just doesn't feel right to me. My heart sank when I took delivery and realized I had done my english-metric conversion wrong and ordered a knife that was 9.45 in. rather than 8.2 in.It's a *STUNNING* blade, so I figured it's not as big as the 10 F.Dick, Henckels and Globals I've used, I'll give it a go and if it doesn't feel right worst case scenario I can sell it to a colleague or give it as a gift and get the 210mm for myself. (Mark and Susan are laughing at me now because this on top of my chaotic ordering process they so graciously dealt with).As I said, knives are *very* personal tools and as it turns out, this knife is the perfect: weight, balance and length to be a true extension of my hand that moves through prep as if it weren't there to the point that my co-workers and I were making very crass metaphors.I couldn't ask for a more perfect blade. I started by looking for a more affordable analogue to the style/composition of a Takeda blade and found my newest perfect work tool.I can't wait to see how this stunning blades appearance will evolve and change over time as patina develops. I imagine it will only get better.
Product Review, October 11, 2013Posted By: Nic L. - verified customer
Excellent value. Fit and finish leaves something to be desired, but that is more than made up for by the quality of the steel and heat treat. This knife will serve as a great workhorse for prepping harder roots and veggies. It is by no means a thin blade, but the flat secondary and convex primary grinds make it glide through everything easily.I would recommend this knife to someone who wants a workhorse knife for a good price and does not mind the maintenance required with carbon steel.
Excellent value. Fit and finish leaves something to be desired, but that is more than made up for by the quality of the steel and heat treat. This knife will serve as a great workhorse for prepping harder roots and veggies. It is by no means a thin blade, but the flat secondary and convex primary grinds make it glide through everything easily.I would recommend this knife to someone who wants a workhorse knife for a good price and does not mind the maintenance required with carbon steel.
Product Review, October 9, 2013 Product Review, September 26, 2013Posted By: Nic L. - verified customer
First and foremost, excellent service and packaging by CKTG.This knife is exactly what I hoped it would be. An affordable gyuto capable of taking a sharp edge and hold it. I sharpen all my knives with Naniwa Chosera stones, and the stones were able to touch up my new blade easily. I processed a lot of root vegetables immediately after and the edge was still very acceptable. I would buy this knife again at this price point and I would definitely do business with CKTG again.
First and foremost, excellent service and packaging by CKTG.This knife is exactly what I hoped it would be. An affordable gyuto capable of taking a sharp edge and hold it. I sharpen all my knives with Naniwa Chosera stones, and the stones were able to touch up my new blade easily. I processed a lot of root vegetables immediately after and the edge was still very acceptable. I would buy this knife again at this price point and I would definitely do business with CKTG again.
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