A knife capable of every job in the kitchen but with the lightness you'd expect of a much shorter knife.

This gyuto 240mm looks like a beast of a knife, and it is, but it is also incredibly light. Like his other range, the Iron Clad they are spectacularly sharp out of the box which given that he is one of the best sharpeners in Japan is no surprise. The Aogami super blue ensures that the edge will last for a long time between sharpens and the stainless cladding means that it won't need as much care as a full carbon blade.

The handle is an octagonal rosewood with black pakka wood ferrule.

This knife steel has some special care instructions: Caring for carbon Steel.

What we thought about this knife

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates. Remember these scores are a reflection of the company these knives keep, all our knives are great (or we wouldn't sell them) but we can't give them all 5/5. A low score doesn't mean it's a poor knife, it just might be out-trumped by one of our other amazing knives.

5 / 5Overall performance

We can't give this anything less than 5. So sharp out of the box, light, and will fly through any amount of prep work you can throw at it.

4 / 5Beauty

These knives have a beautiful shape, very simple and stylish with no decoration. You'll love these if you like understated beauty.

4 / 5Durability

As with all Japanese knives the harder and thinner the blade the more prone to chipping they will be. The usual advice stands, don't hit any bones, twist the blade or hit the chopping board. And, if you do get a chip, don't worry they can be repaired in most cases. These knives given care will last a lifetime.

4 / 5Ease of care

As will all carbon steel knives there is an element of care needed. These knives are clad in a softer stainless steel which means the only part of the knife that will patina will be the exposed cutting edge. This will develop over time and give your knife a unique look.

5 / 5Comfort

These knives are very comfortable in the hand, the octagonal handle looks like it would be uncomfortable but it really isn't. The fact that these knives are so light means that you can use them for ages without feeling any fatigue.

5 / 5Value for money

These knives are hand-forged and sharpened by Shibata San one of the best sharpeners in Japan and offer excellent value for money.

The technical bits

  • Blade length244mm(Measurement of the cutting edge)
  • Total length399mm(Blade + Handle)
  • Blade width2mm(Measured where blade enters handle)
  • Blade height48mm(Measured from blade heel to spine)
  • Total weight159 grams
  • Blade materialSuper Blue Steel cutting edge, laminated in Stainless

    This knife steel has some special care instructions: Caring for carbon Steel.

  • Handle styleJapanese
  • Tang styleHalf
  • Left or right handedBoth

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.