A mid-length gyuto perfect for most jobs in the kitchen.
This gyuto 210mm Type 3 AS is incredibly thin and light just like Shibata San's 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.
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 215 mm (Measurement of the cutting edge)
- Total length 357 mm (Blade + Handle)
- Blade width 2 mm (Measured where blade enters handle)
- Blade height 47 mm Heel to spine
- Total weight 144 grams
- Blade Material Super Blue Steel cutting edge, laminated in Stainless
- 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 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.