Gyuto Blue Steel Ebony Wood Handle 190mm
Gyuto Knife 7.4 inch - Kasumi Japan
Part of the Kasumi Japan collection, this 7.4-inch (190mm) Japanese handcrafted Gyuto knife is designed for serious home cooks and culinary enthusiasts. It masterfully combines a premium Blue Steel blade with a traditional Ebony wood handle, offering exceptional sharpness, agile control, and lasting durability.
The Gyuto is the ultimate all-rounder, its versatile 7.4-inch blade adept at slicing, dicing, and chopping a wide range of ingredients, from vegetables to meats. The renowned Blue Steel ensures an incredibly sharp edge for effortless cutting, while the ergonomic Ebony handle provides a secure and comfortable grip for extended use.
Key Features:
- Premium Japanese Blue Steel Blade: Delivers outstanding sharpness and superior edge retention for lasting performance.
- Handcrafted Black Ebony Wood Handle: Provides a secure, comfortable grip with natural moisture resistance and timeless appeal.
- Versatile Gyuto Performance: Excels at a wide range of cutting tasks, from fine slicing to robust chopping, making it a kitchen workhorse.
- Engineered for Precision: Perfectly balanced for optimal control and effortless cutting in demanding home or professional kitchens.
Specifications:
- Knife Type: Gyuto (Japanese handcrafted Chef's Knife)
- Blade Length: 7.4 inches (approx. 190mm / 19 cm)
- Handle Length: Approx. 5.2 inches (approx. 13.2 cm)
- Blade Thickness: Approx. 2.2 mm
- Best For: All-purpose slicing, dicing, and chopping of meats, fish, and vegetables.
IMPORTANT CARE INSTRUCTIONS FOR BLUE STEEL (High Carbon Steel):
Blue Steel is a high-carbon, reactive steel prized for its cutting performance. Unlike stainless steel, it requires proper care to prevent rust and maintain its integrity:
- Hand Wash Only: Always wash your knives by hand with mild soap and warm water immediately after use. Never put them in a dishwasher.
- Dry Thoroughly & Immediately: Use a soft, dry cloth to wipe the entire knife (blade and handle) completely dry right after washing. Do not allow it to air dry.
- Embrace the Patina: With use, your Blue Steel blade will naturally develop a patina—a dark, mottled coloration. This is a normal and desirable characteristic of high-carbon steel, which helps protect the blade from more aggressive rust. Do not try to scrub it off.
- Minimize Contact with Acidic Foods: If cutting highly acidic foods (like lemons, tomatoes, onions), rinse and wipe the blade promptly to prevent rapid discoloration or etching.
- Store Properly: Store your knives in a dry place. A wooden knife block, a magnetic strip (ensure it's wood or has a soft covering to prevent scratching), or the original box are good options. Avoid leaving them loose in a drawer.
- Oil for Protection (Recommended): For added protection, especially if storing for extended periods or in humid environments, apply a very thin coat of food-grade mineral oil or camellia oil (a traditional Japanese knife oil) to the blade. Wipe off any excess before use.
Do not twist the knife while using it.
Use the right knife for cutting bones, frozen food, or hard items.
Product photos are samples. Color, weight, pattern, and size may vary because each item is handmade.
Use a soft plastic or wooden cutting board to keep the blade sharp.
Avoid sudden heating or cooling, as it can affect the steel.
For any questions, feel free to reach out.
The box shown is for display only. Actual packaging may be different.
FAQ
AUS-10 Steel – Great for all-purpose kitchen knives; strong and rust-resistant.
Blue Steel #1 – Best for professional chefs; super sharp, for fine cutting.
Blue Steel #2 – Also for pros; easier to sharpen, great for slicing.
Carbon Steel – Classic and sharp; good for those who sharpen often.
HAP-40 Steel – Premium choice; long edge life, ideal for heavy daily use.
SG-2 Steel – Excellent for high-end knives; sharp, strong, low maintenance.
Silver Steel #3 – Good for daily use; balanced sharpness and care.
SKD11 Steel – Great for tough cutting; used in durable chef knives.
VG-1 Steel – Good for home cooks; solid edge and rust resistance.
VG-5 Steel – Balanced for all-around use; sharp and easy to handle.
VG-10 Steel – Popular in Japanese knives; sharp, rust-resistant, versatile.
White Steel #1 – Used in traditional knives; super sharp for precise cuts.
White Steel #2 – Easier to sharpen than #1; good for slicing and chopping.
ZA-18 Steel – Top-grade for pros and home cooks; sharp and rust-resistant.
Carbon steel blades are razor-sharp and hold their edge well, but they need proper care to prevent rust. Stainless steel blades are easier to maintain and resist corrosion, making them perfect for everyday kitchen use.
Yes, You can email us as well as search for our custom engraving product in the search box.
Yes, we offer worldwide shipping. All orders are dispatched from Japan. Shipping costs, delivery times, and customs procedures may vary by country.
To be eligible for a return:
- The item must be unused, undamaged, and in its original packaging.
- The package must be undamaged and include all original materials.
- A receipt or proof of purchase is required.
- Do not send your purchase back to the manufacturer.
For more detail please visit our return policy page.