Kai Sekimagoroku - Gyutou Knife 9-3/8" (240mm)

At 240 mm, this is the longest of these three gyuto models, with extra cutting length for larger ingredients. The curved edge and tapered tip give this chef’s-knife format room for controlled slicing, chopping and fine tip work on a stable cutting board.

Choose between the 180, 210 and 240 mm versions according to the size of the food you prepare and the space on your board. Use this gyuto for food preparation, not for cutting bones or frozen food, prying or twisting the blade.

Wash the knife separately by hand with mild detergent and a soft sponge, then rinse and dry the blade and handle thoroughly. The wooden grip needs prompt drying; do not leave the knife soaking or place it in a dishwasher.

Store it with the edge protected and away from loose utensils. When the edge needs attention, use a sharpening method suited to the actual bevel and follow the knife or sharpener instructions. Clean and dry it again before returning it to storage.