This gyuto 210 mm in SPG Strix handles the full range of daily kitchen tasks: vegetables, meat, and fish. The curved profile suits both push-cut and rocking techniques. At 210 mm, the format stays agile on a standard cutting board, with enough blade height to keep knuckles clear during cutting. The double-bevel edge is ambidextrous.
The handle is ebony, a wood with a very tight grain and a deep, dark tone. Its density provides long-term dimensional stability. The wa style, with a partial tang inserted into the wood, shifts balance toward the blade, resulting in a perceptibly lighter feel during extended cutting sessions.
SPG Strix is a stainless powder steel developed by Takefu Steel using their Strong Matrix concept: hardness, rated at HRC 63,65, is achieved by reinforcing the metallic base structure rather than accumulating hard carbides. This approach produces sharpening behavior on water stones that is more responsive than the hardness rating suggests, with a very fine edge reachable without excessive passes. Corrosion resistance is that of a fully stainless steel: no patina management required.
Care
Rinse and dry after each use. Never put in the dishwasher. No protective oil is needed.
