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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 10 reviews|
Average Customer Review:
( 10 customer reviews )
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Most Helpful Customer Reviews
5 of 5 found the following review helpful:
Chef with a New KnifeJul 10, 2013
By Charles Hammond
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.
5 of 5 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:
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.
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.
Perfect knife...hard to find!!Jan 09, 2014
By S Piepmeier
Please see my review of the 5.9 inch version of this knife! I have been looking for carbon steel knives like this for years to add to a small Sabatier carbon steel paring knife that dates back to the 1970's. Later Sabatier knives I bought in the 80's or 90,s when stocking a kitchen looked similar, but were made of a different steel. Henkel and other good knives of that era were equally disappointing. Nothing cut, or held its edge like my beloved "little black knife"!
,,,until my son found these last summer! Yes, you need to wipe a good carbon steel blade off after using. I never used fancy oils on the little one I've had for 40 years and at times guests have used and not dried the knife immediately resulting a bit of rust smudge which wipes right off. I doubt I've ever left the knife to soak for days and would never put a knife in the dishwasher -- but have not found it to be "high maintenance" in the slightest! I am overjoyed with the blackish patina even on the new knives -- a sign to me that this is finally " the real thing"-- balanced and light, a joy to cut with (one gets totally spoiled!) and very easy to keep sharp with just a few swipes on an old fashioned steel.
I can't imagine any knife mor perfect than these! Hope everyone else enjoys them as much as I have!
See all 10 customer reviews on Amazon.com