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Seki Kanetsugu Saiun Gyuto 200 mm
Seki Kanetsugu Saiun Gyuto 200 mm
Seki Kanetsugu Saiun Gyuto 200 mm
Seki Kanetsugu Saiun Gyuto 200 mm
Seki Kanetsugu Saiun Gyuto 200 mm
Seki Kanetsugu Saiun Gyuto 200 mm
Seki Kanetsugu Saiun Gyuto 200 mm
Seki Kanetsugu Saiun Gyuto 200 mm
Seki Kanetsugu Saiun Gyuto 200 mm
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  • Load image into Gallery viewer, Seki Kanetsugu Saiun Gyuto 200 mm
  • Load image into Gallery viewer, Seki Kanetsugu Saiun Gyuto 200 mm
  • Load image into Gallery viewer, Seki Kanetsugu Saiun Gyuto 200 mm
  • Load image into Gallery viewer, Seki Kanetsugu Saiun Gyuto 200 mm
  • Load image into Gallery viewer, Seki Kanetsugu Saiun Gyuto 200 mm
  • Load image into Gallery viewer, Seki Kanetsugu Saiun Gyuto 200 mm
  • Load image into Gallery viewer, Seki Kanetsugu Saiun Gyuto 200 mm
  • Load image into Gallery viewer, Seki Kanetsugu Saiun Gyuto 200 mm

Seki Kanetsugu Saiun Gyuto 200 mm

Regular price
$187.16
Sale price
$187.16
Regular price
$207.95
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Blade Length 200 mm
Total Length 325 mm
Steel VG-10 Stainless
Handle Black Micarta
Ferrule Welded Steel
Rockwell 62-64
Height Spine to heel  45 mm
Width at Spine 1.5 mm
Weight 225 grams 

Seki Kanetsugu was founded in 1918 by Matsujiro Kawamura, descendant of the famous swordsmith Kanetsugu, who worked during Nanboku-cho period. The Saiun line features a VG-10 core steel heat treated quite high at 62-64, a stainless damascus cladding, and a western style black micarta handle with a stainless bolster. These knives tend to balance more towards to handle similar to a traditional European knife so if you're looking for that balance point, and a similar western profile with a steel upgrade and thinner blade look no further.

The gyuto is the Japanese equivalent to the western chefs knife. While usually flatter in its profile we find this particular gyuto to have quite a sweep to it making it perfform more similar to a western chefs, and excel in the rocking motion. The most versatile shape we carry, there isn't much that can't be done with a gyuto in this size!


Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

 

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