Gyuto knife with a 210 mm blade.

Blade height: 45 mm

Weight: 180 grams

Kashima RS-60 is one of our top sellers. It offers superb value for money and its a favourite pick for many chefs. The handle is nicely rounded and feels great and the balance point is just where you want it, both for the Wa and Yo handles (traditional and western style handles). The blade is a stainless mono steel hardened to 60 HRC. Its an easy steel to harpen, yet holds its edge well. We´d like to compare the steel to Sandvik 13C26 or the gingami steel from Hitachi, a good steel that caters to many different users. The geometri and grind is also noteworthy for this price point.

Disclaimer: Japanese knives have thin edges with high hardness. This makes them much more fragile than traditional european knives. These blades should under no circumstances be subject to twisting, prising or cutting into hard objects. Such handling could easily cause damage to the edge, something that is not valid ground for a warranty claim.