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Home > Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > Zakuri AS Gyuto 240mm
Zakuri AS Gyuto 240mm
Zakuri AS Gyuto 240mm Zakuri AS Gyuto 240mmZakuri AS Gyuto 240mm
Zakuri AS Gyuto 240mmZakuri AS Gyuto 240mmZakuri AS Gyuto 240mm

Zakuri AS Gyuto 240mm

Item #: ZAS-G240

Average Customer Rating:
(5 out of 5 based on 1 reviews)

Read Reviews | Write a Review
Our Price: $220.00
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The Zakuri Karaku AS Gyuto 240mm knives are constructed using the highest grade of carbon steel in the industry. Aogami Super is known as the king of carbon steels and is held in high regard by most knife lovers and users. The ability to accept and hold the sharpest of edges is one of the best attributes of Aogami Super knives. They also sharpen up with relative ease.

The 240mm gyuto is the most popular-sized knife we sell and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items.

It now comes with an upgraded rosewood oval handle.

  • Brand: Zakuri Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami Super Steel
  • Finish: Kurouchi
  • Edge Grind: Even (see choil shot)
  • Engraving: Stamped on both sides
  • Weight: 7.8 oz (222g)
  • Blade Length: 245mm
  • Overall Length: 400mm
  • Spine Thickness at Heel: 3.5mm
  • Blade Height at Heel: 53.5mm
  • Handle: Rosewood Oval

  • Customer Reviews

    Reviews

    1 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Great 240, February 2, 2023
    Posted By: Jason

    I have this knife, the Gihei blue#2 240, and the Shiro Kamo white#2 240. Theyíre all fine knives, but this one is the best. The Gihei (mine at least) tends to wedge, and the Shiro Kamo is very thin and sharp, but I like a little more weight in my hand. I donít get the wedging I do with the Gihei, and I find the weight and balance better than the Shiro Kamo. Iíve found the AS easy to sharpen. I donít particularly love the kurouchi finish on knives I spend $200+ on, but the performance is excellent (and aesthetic preferences are idiosyncratic). I use this knife every day (home cook). Would recommend!

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