Seki Kanetsugu Miyabi Isshin Gyuto 210mm AUS-8 Hon-warikomi

Product description

This Japanese Gyuto kitchen knife with a blade length of approximately 210 mm comes from the city of Seki in Gifu Prefecture , which has long been considered one of the centers of Japanese cutlery. This is a classic Japanese gyuto chef's knife, designed for universal use when cutting meat, fish and vegetables . Thanks to the blade length of 210 mm, low weight and thin profile, it is very maneuverable, precise and comfortable even during longer work.

The blade is made using the traditional hon-warikomi construction, which means that a hard steel core is sandwiched between layers of softer steel. In this case, the core is AUS8 stainless steel from Aichi Steel , which is known for its good balance between sharpness, toughness and ease of maintenance. The outer layers of SUS410 stainless steel increase corrosion resistance and stability of the entire blade. This construction combines a long blade life with higher resistance to damage and easier sharpening.

The Rosewood handle offers a pleasant, natural grip and good balance of the knife. The traditional simple design emphasizes functionality, cut control and long life without unnecessary decorative elements.

Knife category

Knife category: Standard product
Knife type: Gyuto (Japanese chef's knife)
Country of origin: Made in Japan

This knife falls into a category that includes knives that are standardly manufactured in Japan and regularly replenished. These are models with stable production, wide use, and good availability directly from Japanese suppliers.

Offering reliable quality, traditional craftsmanship and availability without long waits, these knives are the ideal choice for customers who want a proven Japanese knife for everyday use in the home or professional kitchen, without limited production or collector's status.

Knife specifications

Knife type: Gyuto (Japanese chef's knife)
Total length: approx. 330 mm
Blade length: approx. 210 mm
Blade width at the heel: approx. 45 mm
Spine thickness: approx. 1.5 mm
Weight: approx. 105 g
Grinding: double-sided

Materials used

Blade
Core: AUS8 (stainless steel, Aichi Steel)
Casing: SUS410 (stainless steel)
Construction: three-layer hon-warikomi

Handle
Material: Rosewood

Blade features

Hon-warikomi construction – hard core, softer outer layers.
Good edge retention while maintaining toughness.
Easier to grind than harder premium steels.
High corrosion resistance thanks to stainless steel design.

Recommendations for new knives

Even though new knives are sharp, you will only know their true sharpness after the first sharpening on a whetstone.

To achieve maximum performance and cutting feel, we recommend first gently sharpening a new knife on a whetstone.

If you don't dare to sharpen your own knives, we also offer a complete knife sharpening service - if you are interested, please contact us via the contact form.

Knife maintenance recommendations

To maintain a long service life and maximum sharpness, we recommend rinsing the knife with lukewarm water after each use, drying it thoroughly and storing it in a dry place.

Avoid the dishwasher, prolonged contact with water or acidic foods - these can damage the blade and handle.

To maintain sharpness, we recommend regular fine sharpening or grinding on water stones.

Warning – carbon steel knives

Carbon steel knives are not stainless steel – they may rust, darken, or develop a subtle patina over time.

These changes are a natural and desirable process that protects the blade and gives it character.

After use, always rinse, dry and store the knife in a dry place to prevent excessive corrosion. We also recommend purchasing a soft rubber for cleaning the patina with these knives. Lightly moisten the knife, gently "rubberize" it and the patina will gradually be removed. Carbon steel knives have the advantage of being sharper and easier to sharpen, but they require more care.

Notice

Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.

The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.

There may be minor variations in the finish or handle details, which are natural and do not affect functionality.