Kiwami Gyuto 210mm

The legacy of Japanese samurai swords has been passed to the founder of Kanetsugu from generation to generation since the Jow era (1345-1349). This legacy is carried on to their kitchen knives. Created by combining state of the art technology and ancient craftsmanship they bring the sharpness of Japanese samurai swords to culinary knives.

The Kiwami Series knives are forged from a 63-layer Damascus steel with a core of SPG2 (Super Gold 2),which is popular in Japan but difficult to find elsewhere. SPG2 (alias powder stainless steel / high-speed steel) performs admirably in all four major properties required for the best quality of knife – “high hardness, high toughness, wear resistance, and corrosion resistance.” The blade is ground using a special method to achieve the same cut as traditional Japanese swords that is a relatively curved known as Hamaguri-ha(Clam Shell), the advantages of which are high durability and exceptional cutting performance.

The blade is finished with a DLC (Diamond like Carbon) coating that is as hard as diamond and is very wear, scratch, and corrosion resistant to achieve a “unique” aesthetic. The gorgeous, very durable, and easy-to-clean laminated hardwood handle is octagonal in form and has uneasy-to-grip design Each knife is packaged in its original wooden gift box.

Please Note: The handle colour varies from light to quite deep ochre

GYUTO (Gyu – cow & To – sword):

This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.

Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.

Normal length – 180mm to 300mm.

Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.