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With the over 80 years of knife making history and specialized technical experience, Sukenari is very enthusiastic about producing knives which take advantage of the new generation of stainless cutlery steels and high performance tool steels.
The number of professional Chefs and home cooks that prefer the rust-resistance and ease of maintenance offered by stainless steel kitchen knives is growing every year. To meet these demands, Sukenari decided to produce a high-grade stainless steel kitchen knives with popular and reliable Hitachi Gingami No.3 Japanese stainless steel.
This Sukenari Wa Gyuto uses a high-grade Japanese stainless steel Gingami No.3 (HRc. 60-61) for their cutting edge and an outer cladding of soft stainless steel for additional strength and toughness.
Sukenari Gingami No.3 Clad Wa Gyuto knife is fitted with select quality Octagon Shaped magnolia wood handles that have water buffalo horn ferrules / collars. They are very comfortable and provide a secure grip.
Although this reasonable price ranged of Wa Gyuto is not through Sukenari’s hammer forging process, blade is nicely hand sharpened and well handcrafted by Sukenari skillful craftsmen.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Knife Model: Sukenari Gingami No.3 Series Wa Gyuto
Blade Material: Gingami No.3 Clad
Rockwell Hardness (HRc): 60
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: No.
Wa Gyuto 210mm (8.2") |
Wa Gyuto 240mm (9.4") Cutting edge length: 235mm Total Length: 380mm Blade Thickness: 2.4mm Blade Width: 50mm Handle Length: 140mm Total Weight: 171g |
Wa Gyuto 270mm (10.6") Cutting edge length: 260mm Total Length: 410mm Blade Thickness: 2.4mm Blade Width: 52mm Handle Length: 140mm Total Weight: 196g |
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for long time.
Important
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
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...what is the difference between things I used for cutting in the kitchen and a knife. Perfect balance, easy-to-use, extremely precise cutting. It is an art. Highly recommended.
In a short period of time, this has already achieved workhorse status. Absolute pleasure to use!
I am a Professional Chef and over the Last 2 Years i slowly replaced my German & Spanish Knifes with Japanese Ones. Not One disappointed. This is my Newest, the 27cm Gyoto. Very Light & Very Sharp. A Pleasure to Work with. Thx JCK.
This is my first Japanese knife and it is an amazing upgrade from my pampered chef chef's knife. The length and shape feel natural and the cutting is very smooth.
The polish and sharpness is just amazing out of the box. Just a great 210mm Gyuto in any of aspect, can't wait to use it.