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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
4.8 Based on 6 Reviews
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Filter Reviews:
Oliver C.
Australia Australia
I recommend this product
Beautiful knife

Beautiful knife, and razor sharp out of the box.

Oliver Chang verified customer review of Kanetsugu Pro J Series Gyuto (200mm and 230mm, 2 sizes)Oliver Chang verified customer review of Kanetsugu Pro J Series Gyuto (200mm and 230mm, 2 sizes)
Николай Ф.
Russia Russia
I recommend this product

Покупкой очень доволен! Нож великолепный! Доставка быстрая и в короткий срок. Большое СПАСИБО!

Patrick N.
Japan Japan
I recommend this product
Kanetsugu Pro J Series Gyuto

I tested cutting onion with This Pro J Gyuto, very smooth along the blade length. My cutting action hit the blade edge at the wooden board quite hard, but no sign of damage to the sharpness. Nice design in the blade shape and the convex profile, so as in the handle that suits a firm grip. A splendid product.

Fedor K.
Russia Russia
I recommend this product
Beautiful knife

Good grip, sharp from the box, cool forged-like finish. Bought as a present for a friend.

Peter R.
Excellent blade! Blah handle

I have been using this knife for food prep three times a day for two weeks nonstop now. Full disclosure, I am a knifemaker, and usually use CPM steel for my blades, but I’ve heard great things about ZA-18 and had to try it! The fastest way was to just purchase this finished knife. After replacing the handle with a more ergonomic shape from stabilized Koa, I sharpened it to my preference. The steel sharpens about as easily as VG10, but is quite a bit finer grained like AEBL and holds the edge much longer. Two weeks of constant use and it’s ready to touch up, but still very sharp, with no chips or deformities. Pros: easy to sharpen, holds the edge longer than VG10, stain resistant, thin behind the edge and great for slicing and light chopping. Cons: Blade has more stiction than I’d like, even with the hammered finish. Handle is not pretty, and becomes slippery and uncomfortable when rushing through prep, but the tang is very solid through the handle and the scales can be replaced easily without sacrificing strength.

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