This 210 mm gyuto in Ginsan follows the "beef sword" idea: the Japanese equivalent of the Western chef's knife. Its curved profile allows both rocking cuts and push cuts, on vegetables, meat and fish. At 210 mm, the format stays compact and manageable on a smaller cutting board. Keep the blade straight at the board to protect the edge.
The handle is cherry wood (sakura). The blade has a double bevel (ryoba), so it can be used equally by right-handed and left-handed cooks. At 210 mm, the curved profile points this gyuto toward everyday tasks (onions, carrots, fish fillets, poultry) rather than large cuts, for which 240 mm and longer formats are common. It also suits kitchens where work space is limited.
Ginsan (Silver Steel) is a stainless steel containing 13 to 14.5% chromium. It resists corrosion under normal use, and the blade does not develop a patina. On the stone, it behaves much like a carbon steel: it sharpens quickly on water stones and takes a very fine edge for a stainless steel. That edge still needs a few regular passes on the stone to stay consistent in use.
Care
Hand wash, then rinse and dry the blade after use. Never place it in the dishwasher. Between sharpenings, a few strokes on leather help realign the edge.
