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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 5 reviews|
Average Customer Review:
( 5 customer reviews )
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Most Helpful Customer Reviews
4 of 4 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.
3 of 3 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.
Very sharp knifeNov 28, 2013
Be very careful handling this knife, it is so sharp, I cut myself on the bottom corner of the blade.
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.
0 of 12 found the following review helpful:
decent knife but it rustsMar 15, 2013
it feels good in the hand, it has good balance and weight but the damn thing rusts like crazy, would not buy again