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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 15 reviews|
Average Customer Review:
( 15 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.
4 of 4 found the following review helpful:
Once you go carbon ...stainless never feels the sameFeb 07, 2014
I read the reviews of this knife on cooking sites and it was on my wish list for a long while. I have nice stainless knives but wanted to try super-sharp carbon. To go with my new cutting station*, I took the plunge.
Cutting with this knife is a new experience. From stainless to carbon is like Honda to BMW. This is a true chef's knife. Cutting is like cornering in a performance automobile. It is Zen.
This knife will not look like stainless, bright and shiny. First, oiling it is essential. But even with the oil, it will have a dull and varied coloring from use.
The occasional user might find good stainless just fine, in fact a better bet if she/he wants a no maintenance knife. But it you are a frequent chopper, as I am, I think you will appreciate this knife. I still use my stainless chef's knife, but if I have a big job, this is my go-to knife.
This is one of the best cooking investments I have made. I recommend this knife without reservation.
* I can also recommend the Michigan Maple cutting station sold on Amazon by Wassestrom Restaurant Supply. The knife and board go well together.
1 of 1 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.
1 of 1 found the following review helpful:
Carbon Steel, stainless steel's sharper cousinSep 15, 2014
If you love a sharp knife now is the time to enjoy the benefits of Carbon Steel.
It is not stainless steel. If you've had a chance to experience the difference you know of what I speak.
If you haven't: First thing is it will stain. Yet if you've found that your fancy stainless Henkel isn't holding an edge (after you've spent ten minutes on the steel with it), then perhaps it's time to enjoy the benefits of High-Carbon Steel. Carbon Steel is softer and holds an edge much better than stainless. Go ahead give it a try, you'll be glad that you did.
See all 15 customer reviews on Amazon.com