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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
10 of 10 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.
8 of 8 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:
WORLD-CLASS PERFORMER---The Suisin High-Carbon Gyuto has a flawless fit & finish, fantastic performance, & is an amazing valueOct 30, 2014
Suisin knives are one of the hidden gems in the chef knife world. They do not get discussed much, get very little credit, and rarely get recognized by cooking media outlets. Why this is I do not know, but I have a bit of a kitchen knife fetish and over the past few years have bought a variety of Suisin products. Suisin knives are fantastic...they outperform most of the mainstream brands at a price that is much lower. Their high-carbon steel Gyuto is no exception and this is a LOT of knife for the money.
If this is your first high-end knife purchase, the Suisin HC is a fantastic choice for a lifelong ultra high-performance kitchen companion. If you are looking to up the game a little bit from something like a Wusthof, Kyocera, Shun, Global, etc., this is also a great choice. Why the Suisin HC over others? Like most other Suisin products, the cosmetic finish of this HC is elegant, super-consistent, but utilitarian: beyond the finish is a formidable kitchen performer that outperforms most anything priced even remotely close to it.
===SIZES: I PREFER AND RECOMMEND THE 240mm (9in) FOR MOST===
The knife I use the most is a 240mm (9 inch…well, technically 9.45 inch) chef's knife (gyuto.) I use it for almost everything except when I am using a paring knife, cleaver, or a serrated bread/tomato knife. I find the 240mm to make cooking easier through the usage of cuts that "rock" and use the ‘Fulcrum method’ (rather than chop) for faster prep and less fatigue. At the same time, a 240 can be a great chopper as well if I need it. My 240mm Suisin HC is one of my favorite gyutos because it has all of the good qualities that I look for in a great kitchen knife.
If you are not sure about if you want to buy the 210mm (8 inch) or 240mm (9 inch) model, my personal advice is to go for the 240mm because the 240 is a fantastic multi-tasker. I initially went for 7 or 8 inch chef knives and found myself eventually growing to the 240mm size, which I now swear by. While a little larger, I find it is actually less-fatiguing than 210mm or 180mm and that a 240 can fill the role of both the 210mm and 270mm chef knife. This Suisin in the 240mm flavor is light, balanced, and easy to maneuver…it’s nimble and super-easy to work with, so you will be able to handle the 240mm with ease.
===COSMETIC FIT & FINISH===
The fit and finish of the HC Suisin is on a quality level that few knives in this price range can match. The grind is super consistent (note that this is a RIGHT-HANDED model with a 70/30 bevel…left-handed models do exist but need to be specialty-ordered from a company that will regrind), the fitment of the handle is tight & flawless, the engraving is without variation in intensity, the edge is masterfully finished (looking at it with a loupe shows the detail & consistency), the rivets are 100% flush even, and brush lines of the stainless is perfectly even, and the handle is perfectly symmetrical. This is a fit and finish that I generally only see on knives costing $200+. The moment you see and hold this knife, there is zero question that you are holding something that a very skilled craftsperson took great pride in making.
However, even the best of "show" isn't much without the "go." But Suisin products have plenty of "go" to back up that fit and finish. The factory angle is even and flawlessly finished: it is razor sharp out of the box, and it is super easy to keep razor sharp with even basic materials (a fine ceramic stone works great.) This fantastic edge geometry also translates to more efficient cutting: that is, less physical force is required from the user to achieve the same outcome compared to most other knives. The balance of the knife is excellent and makes rocking cuts comfortable. The handle has great ergos and sports the Western style design while still allowing the "pinch grip" to be easy to use and comfortable. This ‘hybrid’ handle I really like as it combines the traditional Western and Eastern designs to make a product that works great with different styles of holding.
Note that the HC does use the 70/30 bevel. While it is a little different than what one may have used before, I would not let this discourage you from purchase as it’s a great cutter. There is a lot of information available online on sharpening and it’s just a slightly different process that one will be able to adjust to and master the upkeep…especially since this steel is super, super easy to sharpen. If I can sharpen it, anyone can.
===STEEL & REACTIVITY (CORROSION RESISTANCE)===
The steel on this knife is a carbon steel that has been used for years with a very strong track record. It holds a pretty good edge, it has excellent toughness, and it is incredibly easy to sharpen. That last part is critical for a kitchen knife because steel that takes 10 seconds to touchup makes usage more practical. A few strokes on a stone and this steel gets razor sharp and it has a serious BITE that many carbon steels are associated with and loved for.
The one tradeoff is that this steel is reactive. That is, it is more prone to corrosion than a stainless steel (with higher chromium/moly content.) This steel is not horribly reactive by any means (it’s nowhere near as reactive of steels like O1 or White #2) and promptly rinsing and fully drying after usage will upkeep the steel nicely (needless to say, this is a hand wash item only and one you never leave wet for any prolonged period.) I have forced a patina on mine using yellow mustard and bubble wrap, and I highly recommend using patinas with these sorts of steels as they help protect the steel and make usage more practical (a quick Google search will explain the patina in detail as far as what it is, what it does, and how you can develop one naturally or force it.)
The above note on reactivity often brings the question of, “if this steel is more prone to corrosion, why use this over a stainless steel?” While there are many great stainless steel kitchen knives, I am a HUGE fan of carbon steel and the biggest gains I find from carbon steel (such as this SK steel on the Suisin) over stainless is the ease of sharpening (this steel takes a fraction of the time of most stainless knives and the time really adds up over the years) and the toughness aspect (even with a thin edge, this steel can survive impact better than most stainless blades I have.) Additionally, steels like this SK steel have a serious BITE to them, which I absolutely love for kitchen knives because it makes prep work with delicate foods easier (and avoids mashing them). Care is simple with even the most of reactive steels, and it comes down to user knowledge. With that knowledge, one can really enjoy the performance of carbon steels.
===PERFORMANCE TEST DRIVE---SEE FIRST-HAND HOW GREAT THIS SUISIN REALLY IS===
I use a simple test with my new knives that may interest you in comparing your new Suisin. Grab a tomato, preferably one which is super ripe, and start making the thinnest slices you possibly can. Try this with sawing and then try this with push-cutting (pushing down only without horizontally moving the blade.) Do this with the HC Suisin and then with whatever knife you had before or have nearby. You will likely notice that this Suisin has serious BITE and that it can grab hold of that tomato, slice it super thin, and part away the slice without turning it into tomato puree, even with push-cutting (which most knives will mash rather than cut). The amount of physical force required from you will probably be dramatically less with the Suisin than most other knives.
I love carbon steels; I love Suisin knives; I love Suisin’s usage of carbon steel on their HC. If you are looking for a high-end chef's knife, the HC Suisin is one heckuva knife and the 240mm size can tackle tasks of almost any size and type. You get a lot of performance for the money, and this knife will run circles around most of the mainstream brands. If you are OK with the carbon steel, the HC Suisin is absolutely worth checking out.
(side note…if you would prefer a stainless steel, check out Suisin’s INOX lineup, as they are also fantastic knives for very reasonable prices.)
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.
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