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Sekiryu - Chinese Knife, Stainless Steel 200mm

(22) SR500
Sekiryu SR500 Chinese-style knife showing the blade and wooden handle
Sekiryu SR500 knife in a side view showing the blade and handle construction
Sekiryu SR500 knife in its original presentation package
Sekiryu SR500 knife resting on a wooden preparation board
Sekiryu SR500 knife resting on a dark kitchen worktop

A 200 mm Sekiryu Chinese-style knife made in Seki, Japan, with a 420J2 stainless-steel blade and a dark wooden handle with a metal collar.

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About this product

The Sekiryu SR500 brings a broad, rectangular 200 mm blade to vegetable and boneless-ingredient preparation. Its tall stainless-steel face is paired with a dark wooden handle and a bright metal collar.

  • Blade length: 200 mm
  • Blade material: 420J2 stainless steel
  • Handle: Wood handle with metal collar
  • Blade hardness: HRC 50–53
  • Country of origin: Japan; made in Seki
  • Overall length: 12½ in.

Care: Wash by hand with mild dish soap, rinse and dry promptly. Avoid prolonged soaking and protect the cutting edge during storage.

Product Overview

The Sekiryu SR500 brings a broad, rectangular 200 mm blade to vegetable and boneless-ingredient preparation. Its tall stainless-steel face is paired with a dark wooden handle and a bright metal collar.

Made in Seki, Japan, the blade uses 420J2 stainless steel with a hardness of HRC 50–53. The rounded wooden handle has shallow circular grooves, a visible metal pin and a silver collar.

Sekiryu SR500 Chinese-style knife showing the blade and wooden handle

A broad blade for vegetable preparation

Use the long cutting edge for slicing and chopping vegetables and boneless ingredients on a stable board. The tall blade face gives the SR500 a different working shape from a pointed chef’s knife. Use controlled cuts and keep hard bones and frozen food away from the edge.

Measurement icon

200 mm rectangular blade

A broad rectangular blade for slicing and chopping ingredients.

Stainless-steel material icon

420J2 stainless steel

Japanese stainless-steel blade with HRC 50–53 hardness.

Wood material icon

Wooden handle

Rounded dark wood with a metal collar and visible pin.

Sekiryu SR500 knife in a side view showing the blade and handle construction

A wooden grip and Japanese stainless steel

A rounded dark-wood handle has shallow circular grooves and a visible metal pin. A silver metal collar joins the handle to the blade. This construction differs from the pale grips and black bolsters of the SR100, SR300, SR400, SR410 and SR900. The 420J2 stainless-steel blade has a hardness of HRC 50–53 and is made in Seki, Japan.

Sekiryu SR500 knife resting on a dark kitchen worktop

Care for the blade and wooden handle

Wash the knife by hand with mild dish soap, then rinse and dry both blade and handle promptly. Avoid abrasive cleaners and prolonged soaking of the wooden grip. Store the knife with its edge protected, and keep it for controlled preparation rather than forcing it through hard bones or frozen food.

Compare cooking knife profiles

Sekiryu SR500 Chinese-style knife showing the blade and wooden handle Current product Sekiryu - Chinese Knife, Stainless Steel 200mmSR500 Sekiryu SR240-S 240 mm sashimi knife on a white background Sekiryu - Yanagi Knife, Stainless Steel 240mmSR240-S 7¾" Blade Stainless Steel Gyuto Chef Knife — Black Plastic Handle 7¾" Blade Stainless Steel Gyuto Chef Knife — Black Plastic Handle8118-PT
Price$32.95 $35.45 $27.19
Material 420J2 stainless-steel blade; HRC 50–53 420J2 stainless-steel blade; HRC 50–53 Stainless steel blade; plastic handle
Color Silver and natural wood Silver blade, natural wood handle and black bolster Silver and black
Dimensions Blade: 200 mm; overall length: 12½ in. Blade: 240 mm; overall length: 14½ in; overall width: 1⅓ in Blade length: 7.75 in; overall length: 13 in
Country of Origin Japan; made in Seki Japan Japan
Product type Chinese-style kitchen knife Yanagiba / sashimi knife Gyuto / chef knife
Handle Wood handle with metal collar Poplar wood with nylon bolster —
Care instructions Wash by hand with mild dish soap, rinse and dry promptly. Avoid prolonged soaking and protect the cutting edge during storage. Wash by hand with mild dish soap, rinse and dry promptly. Avoid abrasive cleaners and prolonged soaking. —
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