Gyuto Blue Steel Ebony Wood Handle 165mm
Gyuto Knife 6.4 inch - Kasumi Japan
Introducing the Kasumi Japan 6.4-inch (165mm) Gyuto, the quintessential Japanese handcrafted chef's knife for passionate home cooks. Featuring a premium Blue Steel blade and classic Black Ebony handle, it offers peak sharpness, agility, and lasting durability, reflecting Japan's esteemed cutlery tradition.
The Gyuto is a true all-rounder in the kitchen. Its versatile blade profile, with a gentle curve, is adept at various techniques including rock-chopping, slicing, and dicing a wide variety of ingredients. The razor-sharp Blue Steel edge ensures clean, precise cuts, while the ergonomic Black Ebony handle provides exceptional comfort and control for all culinary preparations.
Key Features:
- Premier Blue Steel Blade: Experience unmatched sharpness and superior edge integrity from high-quality Japanese carbon steel.
- Classic Ebony Handle: Enjoy optimal comfort, control, and traditional aesthetics with moisture-resistant Black Ebony wood.
- Gyuto Versatility: An all-purpose design excelling at slicing, dicing, and chopping vegetables, meats, and fish.
- Artisan Craftsmanship: Japanese handcrafted for home cooks seeking professional-level performance and enduring quality.
Specifications:
- Knife Type: Gyuto (Japanese Chef's Knife)
- Blade Length: 6.4 inches (165mm / 16.5 cm)
- Handle Length: Approx. 4.8 inches (12.2 cm)
- Rockwell C scale (HRC): 62
- Blade Thickness: Approx. 2 mm
- Best For: All-purpose slicing, dicing, 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.