Gyuto Knife – Blue Steel Red Ebony Series 190mm/7.4in
Gyuto Knife – Blue Steel Red Ebony Series 190mm/7.4in
Gyuto Knife – Blue Steel Red Ebony Series 190mm/7.4in is a refined choice for serious home cooks and culinary enthusiasts who value authentic Japanese craftsmanship. Part of the Kasumi Japan collection, this handcrafted Gyuto is designed to be the ultimate all-purpose knife—balanced, agile, and precise for everyday prep.
At the heart of this knife is its Blue Steel blade, paired with a traditional Red Ebony wood handle. Blue Steel is renowned for taking an exceptionally keen edge and delivering clean, effortless cuts with impressive edge retention. Matched with natural Red Ebony, prized for its density, beauty, and stability, the handle feels secure and comfortable in hand, offering confident control even during longer sessions at the cutting board.
We especially recommend these fine, traditional-style knives to people who appreciate craftsmanship, crave a truly tactile cutting experience, and want a dependable all-rounder that elevates daily cooking.
The Gyuto’s gently curved edge is ideal for a variety of kitchen tasks, from rock-chopping herbs to finely slicing meat and vegetables. Its razor-sharp edge delivers clean, effortless cuts, while the moisture-resistant ebony handle offers a secure, ergonomic grip that enhances control and reduces fatigue.
Key Features:
- Made in Japan using traditional Japanese forging techniques.
-
Premium Japanese Blue Steel Blade: Delivers outstanding sharpness and superior edge retention for lasting performance. Holds a razor-sharp edge for up to 6 months without sharpening.
- Handcrafted Red 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.
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.
Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:
🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.
Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).
Avoid cutting frozen or overly hard items that can damage the blade.
🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.
Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.
💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.
Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.
🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.
Professional sharpening is recommended 1–2 times per year, depending on usage.
Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.
⚠️ Safety Precautions:
Always handle knives carefully and attentively.
Keep knives out of reach of children.
Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟