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.
Why it's a second:
This knife has been lightly used and returned by a customer within their 30 day return period and as such there are some minor blemishes on the blade in the form of a few very shallow scratches towards the tip of the blade (shown in photo) and the cutting edge has begun to develop a light patina - a normal property of the steel used for this type of knife.
The blade and cutting edge remain in excellent condition with no chips or damage that might impact on performance and the handle fit and finish are as new.
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
- 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
Given the one-off nature of seconds the packaging may vary in type and condition but we will include detail for each knife and of course as with all our knives we'll include the normal plasters and care tips card for you.
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.