剣謙心 Stainless Steel Black Tsuchime Gyuto Knife 210mm – Versatile Double-Bevel Chef’s Knife | White #2 Steel Core | Handmade in Tsubame-Sanjo

The Gyuto knife features a longer blade and a sharper edge than the Santoku. It's a versatile double-bevel knife ideal for cutting meat, fish, and vegetables—making it one of the most commonly used knives in Japanese households.

【Product Specifications】
・Core: White #2 Steel (Shirogami No.2)
・Cladding: Stainless Steel
・Handle Material： Burnt chestnut with plastic collar (PC ferrule)
・Blade Finish：Hammered Finish
・Blade Type：Double-Bevel Knife

【Knife Dimensions】 
・Knife Length: 350 mm (13.78")
・Blade Length: 210 mm (8.27")
・Blade Height: 45 mm (1.77")
・Blade Thickness: 3 mm (0.12")
Weight
・145 g (0.32 lb)

【Shirogami No.2】
・High-purity, high-carbon steel that is easy to sharpen to a very fine edge.
・Known for its sharpness and ease of sharpening, suitable for beginners and professionals alike.
・Softer steel makes re-sharpening easier and maintenance simpler.
・Prone to rust, so careful maintenance is required.

【Care Instructions】
・Wipe the blade dry immediately after use and store it in a dry place.
・Avoid leaving the knife wet or soaking it in water — this will cause rust.
・Do not use a dishwasher. High heat and moisture can damage the blade.
・When storing for long periods, apply a thin layer of camellia oil or food-safe anti-rust oil to the blade.
・If rust appears, gently remove it using a rust eraser or fine polishing compound.
・Always keep the knife in a dry, well-ventilated area.
・Avoid cutting bones, frozen foods, or hard items to prevent chipping or damage to the edge.