Description & specifications
The Yamato 'Kon-Gou' 210mm Gyuto is an exceptional 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 a sharpness and durability that is hard to match. The soft iron surround provides a beautiful finish and protects the blade from damage. With a height of 50mm from the heel, this knife offers plenty of room to work, making it ideal for cutting meat, fish and vegetables. The unique grind and distinct shinogi not only provide aesthetic appeal, but also an excellent cutting experience that will impress both amateur chefs and professionals.
- Handmade in Sakai, Japan
- White #2 carbon steel core for optimal sharpness
- Soft iron exterior for protection and durability
- 50mm height from the heel for better workplace
- Unique grind with clear shinogi for precision
- Ideal for meat, fish and vegetables
- Elegant WA walnut stock for comfort and style
| 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 Walnut Handle |
| Stainless | No |
| Hardness | 62-63 |
| Length | 210mm |
| Height | 50mm |
| Weight | 168g |
| Width out of the handle | 2.6mm |
To ensure the knife's long-lasting sharpness and quality, it is recommended to avoid cutting into bones and frozen products. The knife should not be washed in a dishwasher as this can damage the sharpness and cause rust, even in stainless alloys. Clean the knife immediately after use and dry it thoroughly to maintain its beauty and functionality.
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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