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alt="Top-down view of a 210mm gyuto with Damascus finish and light wood handle, placed on a dark surface. Shigefusa kitaeji model."
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alt="Top-down view of a 210mm gyuto with Damascus finish and light wood handle, placed on a dark surface. Shigefusa kitaeji model."
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alt="Top-down view of a 210mm gyuto with kitaeji finish and light wood handle, placed on a dark surface. Shigefusa kitaeji model."
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alt="Top-down view of a 210mm gyuto with kitaeji finish and light wood handle, placed on a dark surface. Shigefusa kitaeji model."
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alt="A close-up of a knife's blade, showcasing its unique Damascus steel pattern and distinct kanji character engravings. It rests on a dark background."
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alt="Close-up view of the reverse side of a damascus blade, showing wavy steel patterns and a clean surface. Background is a textured gray slab."
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alt="Close-up view of the reverse side of a damascus blade, showing wavy steel patterns and a clean surface. Background is a textured gray slab."
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alt="Close-up of a damascus steel knife blade on a dark background showing the tip area"
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alt="Kitaeji Japanese chef's knife in a wooden box with engraved text on a dark background"
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alt="Kitaeji Japanese chef's knife in a wooden box with engraved text on a dark background"
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Shigefusa kitaeji gyuto 210mm with kiri box
Regular price¥350,000 JPY
Regular priceSale price¥350,000 JPY
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Specifications
Hand-forged in Sanjo by the renowned Shigefusa workshop, this 210mm kitaeji gyuto is both a highly collectible example of traditional Japanese craftsmanship and an exceptional performer in the kitchen. It features a proprietary Swedish carbon steel core, iron-clad and finished in-house, with excellent distal taper.
Details
Brand: Shigefusa
Producing Area: Sanjo, Japan
Knife Type: Gyuto
Finish: Kitaeji
Core Steel: Swedish carbon
Steel Type: Carbon
Cladding: Iron clad
Blade & Handle Specs
Overall Length: 365mm
Blade Length (heel to tip): 216mm
Blade Height at Heel: 47.7mm
Spine Thickness:
At handle: 5.1mm
At heel: 3.2mm
Midway: 2.1mm
1cm from tip: 1.0mm
Weight: 167g
Edge/Bevel: 50:50
Handle: D-shaped magnolia
Hand Orientation: Ambidextrous
Saya/Sheath: Not included
Note:
For the care and maintenance of carbon steel Japanese kitchen knives, please refer to our care guide below.
Slight measurement variations are common in Japanese kitchen knives.
Small surface finish variations in knives are a normal part of the handcrafting process.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Complete Care Guide
