Japanese Chef Knife (gyuto) by SekiRyu

Price: £25.89

Japanese Chef Knife by SekiRyu

A fairly inexpensive knife that any kitchen could use. It is made of stainless steel that doesn't rust easily and magnolia wood handle in japanese style.

Style:	Gyuto (all purpose chef's knife)
Size:	165 mm
Forging:	Honyaki
Material:	Stainless Steel
Handle:	Wa-handle (japanese)

The gyuto is an all-purpose chef's knife used in everyday cooking, in similar fashion to the western chef's knife. It is great for fine cutting, indicated for slicing vegetables or fine butchering. It is not advised to use it to cut thick products and certainly not bones as it can chip the blade. It is double beveled as it can be used by either left-handed or right-handed people.

It's an honyaki of stainless steel, which makes it less sharp than the traditional high carbon steel but easier to maintain as it doesn't rust easily. Even so it has and hardness around 52 and 55, that may not be perfect for japanese chef's but is more than enough for home cooking.

The blade is light and thin and shouldn't be used in heavy tasks such as butchering. The edge is very sharp and is maintained for a very long time, only needing sharpening once or twice a year if used properly. Due to it's accessible pricing, you can take a risk and try using a whetstone at home to sharpen it. Even though it's light, the weight distribution is well balanced making it natural for the cook.

The handle is a wa-handle (japanese) made of untreated magnolia wood. It's porosity allows a better grip in wet conditions and can be treated with oils. The handle can molder if left soaking for long periods, so be sure to clean it and let it dry naturally. If this is an inconvenience to you, you can varnish it at home. The ferrule is made of plastic instead of the traditional water buffalo horn, which is to be expected in this price range.

This is fantastic for beginners. The stainless steel is easier to care for, even though it should also be cleaned and dried after use. Even a stainless steel will rust if left soaking for too long. The edge isn't as sharpen as a higher quality, but it's inexpensive enough to learn how to use a whetstone. If you fail and chip the blade you can easily buy a new one with a few bucks. 

The handle is ergonomic and balanced, providing lightness and ease during cutting. This gyuto is versatile and could be the main knife in any home kitchen. It's of a small size which can make it easier to use in small apartment kitchens, as the blade size must relate to the cutting board space available. Overall it's a all-purpose japanese chef knife worth the investment, and great as a starter for beginners.