Description & specifications
The Yamato 'Kon-Gou' 210mm Gyuto is an exceptional chef's knife that combines traditional Japanese craftsmanship with modern design. Each knife is meticulously crafted in Sakai, Japan, with a core of White #2 carbon steel, ensuring sharpness and durability that is hard to match. The soft iron around it provides perfect balance and a comfortable cutting experience. With an impressive hardening and a precision grind, this knife is designed to deliver exceptional performance in the kitchen, whether you are cutting meat, fish or vegetables.
The 50mm high blade provides plenty of room to work, and the unique grind design with a distinct shinogi ensures the knife is super thin behind the edge, making it ideal for precise cuts. The Fit & Finish is second to none, with a polished back and heel that makes it comfortable to hold in a pinch grip. The knife is finished with a beautiful kasumi "wave" at the edge, adding an aesthetic touch to its functionality.
- Handmade in Sakai, Japan
- White #2 carbon steel core for optimal sharpness
- Soft iron on the outside for balance and comfort
- 50mm blade height for better workspace
- Unique grind design with clear shinogi
- Very nice finish with kasumi "wave" at the edge
- Ideal for meat, fish and vegetables
| Brand/series | Yamato 'Kon-Gou' |
| Type | Gyuto/Chef's knife |
| Forging and steel | 3 Layers - White #2 Carbon Steel and Mild Iron |
| Grinding | 50/50 |
| Handle type | Japanese WA Chestnut Handle |
| Stainless | No! |
| Hardness | 62-63 |
| Length | 210mm |
| Height | 50mm |
| Weight | 168g |
| Width out of the handle | 2.6mm |
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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