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Kanetsugu Pro S Series Gyuto (180mm to 270mm, 4 sizes)

Kanetsugu

Availability: Normally ships the same day



Kanetsugu Pro S knives have Katana Handle motif of hollow 18-8 stainless steel handles seamlessly fitted to their blades. They are very sanitary, non-slip, comfortable, light weight and well balanced. The blades of the Pro S series have a custom-designed convex blade profile that provides outstanding cutting performance and thin cutting edges, which are suitable for fine cutting tasks. The blades are made from AUS-8 Molybdenum Vanadium stainless steel and are corrosion-resistant, tough, strong and easy to re-sharpen. These characteristics make these knives very suitable for first-time users of Japanese knives, but cost-conscious professionals will also appreciate them.

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 S Series Gyuto

Blade Material:  AUS-8 Molybdenum Vanadium Stainless Steel

Rockwell Hardness (HRc): 57

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

Handle Material: Seamless 18-8 Stainless Steel Handle & Bolster

Saya Included: No.

 

Gyuto 180mm (7")
Cutting edge length: 180mm
Total Length: 305mm
Blade Thickness: 2mm
Blade Width: 40mm
Handle Length: 113mm
Total Weight: 138g
Gyuto 210mm (8.2")
Cutting edge length: 210mm
Total Length: 335mm
Blade Thickness: 2mm
Blade Width: 43mm
Handle Length:113mm
Total Weight: 151g
Gyuto 240mm (9.4")
Cutting edge length: 240mm
Total Length: 375mm
Blade Thickness: 2.2mm
Blade Width: 48mm
Handle Length: 123mm
Total Weight: 210g
Gyuto 270mm (10.6")
Cutting edge length: 270mm
Total Length: 405mm
Blade Thickness: 2.2mm
Blade Width: 53mm
Handle Length: 123mm
Total Weight: 232g

 

 

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.

Important

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.
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