A beautiful limited edition knife from the GS+ range.
This knife is a hybrid of a usuba and a yanagiba making an all purpose knife similar to a gyuto. This particular kiritsuke has a double bevel to suit the western market and a nashiji finish on the upper blade unlike the other knives in this range.
Its looks are similar to the smaller bunka with its reverse tanto profile and indeed it does have the same useful tip for precision work and the flat belly for chopping and push cutting.
Please note that this knife is heavier and has a thicker spine/blade than the others in the GS+ range but the same great looks!
There is a specially made saya to fit this knife.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 201 mm (Measurement of the cutting edge)
- Total length 359 mm (Blade + Handle)
- Blade width 2 mm (Measured where blade enters handle)
- Blade height 47 mm Heel to spine
- Total weight 146 grams
- Blade Material Stainless cutting edge, laminated in Stainless
- Hardness 61-62 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
- Type Gyuto
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.
What You Get
Beautiful black boxes with the Kanji inlaid on the lid. On the inside you will find a black stepped inlay and your beautiful knife of course inside a black cardboard sheath.
What is a Gyuto knife?
Ranging from 180mm to 270mm the Gyuto (translates as "beef-sword") is a general purpose chef's knife that are typically quite tall at the heel and pointed towards the tip for precision work. Ideal choice for all round use.
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.