Sukematsu Kiritsuke Gyuto 210mm Shirogami No.2 Tsuchime

Product Description

This Japanese Gyuto kitchen knife, with a blade length of approximately 210 mm, represents a traditional versatile tool designed for various kitchen tasks. The knife is manufactured under the Sukematsu brand and is based on classic Japanese forging techniques that emphasize functionality and pure cutting performance.

The blade is made of Shirogami No. 2 (White Steel #2) carbon steel, which is prized for its ability to achieve extreme sharpness and a very fine edge. This type of steel is popular among professionals and enthusiasts alike due to its excellent response to sharpening and clean cutting action.

The simple and functional design of the blade promotes precise control during slicing and allows for efficient work when processing meat, fish, and vegetables. The knife's geometry is designed for smooth drawing cuts and precise slicing.

The handle is made of rosewood combined with white buffalo horn, in a traditional octagonal design, which ensures a firm and comfortable grip. This type of handle is suitable for both right-handed and left-handed users and supports stable knife handling.

Knife Category

Knife Category: Kitchen Knife
Knife Type: Kiritsuke Gyuto (all-purpose chef's knife)
Country of Origin: Made in Japan

The Gyuto is an all-purpose chef's knife suitable for a wide range of kitchen tasks. It offers an ideal combination of length, control, and cutting efficiency.

Knife Specifications

Overall Length: approx. 365 mm
Blade Length: approx. 210 mm
Blade Height: approx. 45 mm
Blade Thickness: approx. 2.0 mm
Weight: approx. 161 g
Sharpening: double-edged (for both right-handed and left-handed users)

Materials Used

Blade Core: Shirogami No. 2 (White Steel #2, carbon steel)

Handle: Rosewood + white buffalo horn, octagonal

Blade Characteristics

The blade offers very high cutting performance and extreme sharpness.
Shirogami No. 2 allows for the creation of a very fine and precise edge.
The steel has an excellent response to sharpening and is suitable for precise work.

Recommendations for New Knives

For maximum performance, we recommend gently sharpening the knife on a whetstone before its first use.
Carbon steel responds very well to fine finishing sharpening.

Recommendations for Knife Maintenance

After each use, rinse the knife, dry it thoroughly, and store it in a dry place.
For longer storage, we recommend lightly oiling the blade.

Warning – Carbon Steel Knives

Carbon steel is not stainless and may darken or rust if not cared for properly.
These changes are natural and do not negatively affect the knife's functionality.

Warning

Not suitable for dishwashers or dryers, as this may damage the materials.

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

Do not use the knife for prying or other activities beyond slicing.

Avoid cutting on hard surfaces such as glass or stone; we recommend using wooden or plastic cutting boards.