We have been proud to work with our team of top-ranking craftsman from Sakai, Osaka, who produce our Fu-Rin-Ka-Zan series of knives.
Their work is always impressive, with fine attention to details and excellent fit and finish.
This basic and classic Japanese Traditional Style knife is made with a core of the very popular, high purity, Hitachi White No2. Japanese high carbon steel, which is sandwiched between two layers of soft iron. The blade is carefully hand ground to create superb cutting geometry and it is beautifully hand polished. Indeed, the overall fit and finish of the knife is excellent.
This knife has a comfortable octagonal magnolia wood handle, which has a buffalo horn ferrule. For safekeeping, each knife comes with a matching magnolia wood Saya (Sheath) with a black pakkawood Saya pin.
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: JCK Original Fu-Rin-Ka-Zan Hon Kasumi White Steel No.2 Wa Gyuto
Blade Material: White Steel No.2 Clad
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Wa Gyuto 210mm (8.2")
Wa Gyuto 240mm (9.4")
Wa Gyuto 270mm (10.6")
Cutting edge length: 260mm
Blade Thickness: 2.8mm
Blade Width: 50mm
Total Weight: 225g
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 the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
The knife arrived really quick and in perfect condition. A really good knife for a fair price. 100% would recommend. As sharp as it can be.
Simple design beautifully put together and a pleasure to use
Fantastic! Very happy with my purchase, what an amazing knife. Japanese steel is the best!! Thanks Japanesechefsknives.com !!
This was my first expensive chef knife I have bought and I have been astounded with it's performance. Straight out of the box it was not as sharp as my old freshly sharpened knife although it was usable and the thickness of the blade made it slide though veg with ease. It didn't take long on the whetstone to get a razor sharp edge. I would recommend this knife to anyone. The Saya that came with the knife did not fit well and I have had to make adjustments to get a correct fit however.
My first purchase from JCK and I was so impressed with the knife and the lightening fast service and speed of delivery that I’ve since placed 3 more orders. Expect the white steel to patina very quickly, but sharpens easily and a great value. Good balance with excellent fit and finish of the handle, spine and choil. The tip is extremely fine and useful for details. The overall shape is perfect for me; narrow, nearly flat belly with just a bit of rock toward the tip, great for both push cuts and slicing.