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Seki Kanetsugu VG2 Hammered 210mm Gyuto Knife
Seki Kanetsugu VG2 Hammered 210mm Gyuto Knife
Seki Kanetsugu VG2 Hammered 210mm Gyuto Knife
Seki Kanetsugu VG2 Hammered 210mm Gyuto Knife
Seki Kanetsugu VG2 Hammered 210mm Gyuto Knife
Seki Kanetsugu VG2 Hammered 210mm Gyuto Knife
Seki Kanetsugu VG2 Hammered 210mm Gyuto Knife
Seki Kanetsugu VG2 Hammered 210mm Gyuto Knife
Seki Kanetsugu VG2 Hammered 210mm Gyuto Knife
Seki Kanetsugu VG2 Hammered 210mm Gyuto Knife
Seki Kanetsugu VG2 Hammered 210mm Gyuto Knife
Seki Kanetsugu VG2 Hammered 210mm Gyuto Knife

Seki Kanetsugu VG2 Hammered 210mm Gyuto Knife

Seki Kanetsugu

Regular price £129.00 Sale

Seki Kanetsugu have been producing quality knives since 1849 so they know a thing or two about a good knife. The ranges we offer are carefully selected to offer amazing value for money, solid performance and a traditional Japanese style.

These are made from VG2 steel. Stainless and similar to VG10. They are hard, sharp, beautiful and very well finished. Not only that but they a really cool 7 sided handle with a cool angled bottom.

The Gyuto is a multi-purpose, large bladed knife that you can use for almost everything. Typically these are light strong knives which range from 180mm to 240mm normally (although sometimes longer), with 210mm being the most common and popular size due to it's sweet spot of length for larger tasks but excellent agility. Longer knives tend to be used more for high volume tasks in professional kitchens where 240mm and even 270mm are popular. 180mm is popular for smaller home kitchen tasks too.

The blade profile is great for cutting in a rocking type motion. If you are looking for one knife, this is the most versatile.

Specifications:

Knife Type: Gyuto
Steel Type: VG2 
Blade Hardness: HRC 60 - 61
Blade Type: Double edged blade
Blade Length: 200mm (7.9")
Blade Height: 43.5mm (1.7")
Blade Thickness: 2mm (0.079")
Ferrule Material: Black Pakka wood
Handle Material: Pakka wood (heptagonal)
Handle Length: 130mm (5.1")
Weight: 140g (4.9 ounces)

IMPORTANT NOTE:

Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.

If in doubt, give us a shout

Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:

Steel Types Explained

Knife Types Explained

Care Guidelines for all Knives

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