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Suisin High-Carbon Steel Gyutou 8.2" (210 mm) - Right
Style: Gyutou, Steel Type: High-Carbon Steel (Not Stain-Resistant), Saya Cover: Not Included, Blade: Double-Edged, Handle Material: Composite Wood, Hardness Rockwell C scale: 58. Available Sizes: 7.0", 8.2", 9.5", 10.5".
Non-stain resistant chef knife
asymmetrical edge grants the knife sharper than even edges
Carbon steel grants a sharper knife but can rust
size 8.2" inches
|Average Customer Rating:
|| based on 16 reviews|
Average Customer Review:
( 16 customer reviews )
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Most Helpful Customer Reviews
9 of 9 found the following review helpful:
Chef with a New KnifeJul 10, 2013
By Charles H
This is my first time buying a High Carbon chef knife and I am not disappointed. It arrived extremely sharp. After using this knife at home and at work I couldn't be happier. It has already started to form a nice patina. I do recommend that follow the manufacturer's cleaning and storage instructions. The Korin website a video on how to care for this knife. Although I have not experienced any issues with rusting I have known others who have because they neglected their knives. I have always cleaned and dried all my knives after using them, and that is must for this kind of knife. It also doesn't hurt if you spend a little extra money and get the Wooden Saya Cover Gyutou 9.4" (24cm) and Tsubaki knife oil. I can not recommend this knife highly enough.
6 of 6 found the following review helpful:
A great knife to work withJun 07, 2013
By Georg H.
The knife is well balanced and easy to work with. It is light and is usually the first knife I choose when working in the kitchen. The steel holds it's edge very well. Because it's carbon steel the blade does not remain shiny. I have used the oil recommended, though. I have had an old carbon steel butcher's knife for a few decades, it is carbon steel also, but it has been one of the best knives I have used. This one is in the same mold.
2 of 2 found the following review helpful:
very, very sharpMay 14, 2014
By Richard Morrow
This ia a traditional single edge Japenese knife made in Japan with what is probably a 14 degeee grind. I replaces the traditional Western Chef's knife which is ground with double edges of 20 -22 degrees. It has less of a bow than traditionl Chef's knives but overcomes this with a superior knife sharpness. I have been using it routinrely to siice peppers, (jalapenos, serranos, others).cutting tomatoes, julliening carrots, and dicing onions. Shouldn't be used to cut bone though. I have a Shun and others but this one can hold it's own anywhere.Really good very sharp knife that seems able to hold it's edge for a while.I can highly recommend this knife even though it is far from cheap.
3 of 4 found the following review helpful:
Best Knife EverOct 03, 2013
By Thomas Smith
I'm not a chef, but I've spent a lot of time cooking and used a lot of knives. This one is by far the best. It has held it's edge beautifully, and the edge is spectacular. The one thing you do have to realize is that the knife is not stainless. So the carbon blade will stain if you don't take really good care of it. As far as shipping goes, there was extreme attention to detail and it was very carefully packed. This knife was well worth the money.
1 of 1 found the following review helpful:
Wow.Apr 23, 2014
By Bret Pearson
This is like the Ferrari of knives -- finicky, but worth the trouble for the ride it gives. Ultrasharp from the factory, it took a couple months of heavy home use to need a resharpen. Despite the 30/70 bevel, it was simple to resharpen on a King 1000/6000 whetstone. Definitely buy the oil they recommend. Really fantastic knife for the price.
See all 16 customer reviews on Amazon.com