Kotetsu Kotetsu Type 3 AS Gyuto 210mm

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 on these knives are now Jarrah wood and not rosewood for eco friendly reasons*

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.

5 / 5 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 / 5 Beauty

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

5 / 5 Comfort

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.

4 / 5 Durability

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 / 5 Ease 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 / 5 Value 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 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

    This knife steel has some special care instructions, learn more.

  • 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

Wrapped in the day's local newspaper and safely encased in a stylish black storage box with a red inlay and a small note from the blacksmiths explaining that this range is how they prize art and functionality; efficient cutting tools over ones that are simply beautiful. These are both.

Along with the normal packaging, we of course include our usual plasters just in case you're not quite ready for how sharp these knives are!

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.