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Kanetsugu Pro J Series Gyuto (200mm and 230mm, 2 sizes)

Availability: Normally ships the same day

Kanetsugu Pro J knives use a new high-grade Japanese cobalt stainless steel called ZA-18 (HRc. 60-61) for their cutting edge and an outer cladding of AUS-2 stainless steel for additional strength and toughness. The ZA-18 steel and Kanetsugu’s famous Hamaguri-ba convex blade profile provide next level cutting performance and edge retention. The black pakkawood handle, red fiber spacer and slanted stainless steel bolster provide a comfortable grip good, good blade balance and a stylish appearance. In addition, the Tsuchime (“Hammered pattern”) texture of the blades is not only unique and attractive, but also helps to prevent food from sticking to the blade.

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: Kanetsugu Pro J Series Gyuto

Blade Material:  ZA-18

Rockwell Hardness (HRc): 60 to 61

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.


Gyuto 200mm (7.8")
Cutting edge length: 200mm
Total Length: 330mm
Blade Thickness: 2.2mm
Blade Width: 45mm
Handle Length: 125mm
Total Weight: 196g
Gyuto 230mm (9”)
Cutting edge length: 230mm
Total Length: 365mm
Blade Thickness: 2.2mm
Blade Width: 49mm
Handle Length: 125mm
Total Weight: 218g


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. 

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 Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Customer Reviews
4.9 Based on 17 Reviews
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Filter Reviews:
    Konrad K.
    United Kingdom United Kingdom
    I recommend this product

    High quality in affordable price

    This isn't my first knife from this series so it should be enough of review Nice handling, design, sharpnes, quality of steel. Perfect weight and length. I could write like that for another few hours but this should be fine

    Ralf R.
    Germany Germany
    I recommend this product

    Great Knife

    I really like the Kanetsugu Pro J series due to its high end steel. Very good sharpness and no big efforts for caring / maintenance. The 230 mil gyuto is a perfect choice for my hands, makes food preparing / cutting a dream.

    David S.
    United States United States
    I recommend this product


    This knife was exactly as expected and described. Slightly heavier and more convex than similar products. One thing: as mentioned by another reviewer, the knife was received sharp, but not SHARP. There is much twaddle out there about professionals "creating their own edge", and I will certainly be sharpening it many times...

    Pongwarin R.
    United States United States
    I recommend this product

    Very sharp

    Thin blade, precise cut. Very good edge retention feel like a R2 steel.

    Quincey T.
    Canada Canada
    I recommend this product

    Kanetsugu Pro J Series Gyuto

    I love this kife! Working in the kitchen for 25 years and needed a new workhorse knife for all day use. I found it in this Gyuto, stays sharper than rentals when they are freshly sharpened, makes my day easier physically. sharp enough to cut time ;) figuratively and literally! I am so happy i found this website! Thanks JapaneseChefsKnife.com

    JapaneseChefsKnife.Com Kanetsugu Pro J Series Gyuto (200mm and 230mm, 2 sizes) Review

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