Technical specifications of the knife

What is the Gyuto/Chef 200 mm suitable for?

The Gyuto/Chef 200 mm Kanetsugu SHIUN VG-2 is a versatile Japanese chef's knife designed for both everyday and professional use. The Gyuto is the Japanese version of the classic chef's knife and is one of the most versatile shapes for preparing meat, vegetables, fish, fruit, and herbs.

Thanks to its 200 mm blade length, lightweight construction, and excellent balance, this knife is ideal for smooth vegetable slicing, portioning boneless meat, filleting fish, preparing herbs, and general kitchen cutting tasks. It offers more length than a Santoku but remains exceptionally maneuverable.

VG-2 – reliable Japanese steel for a sharp and clean cut

The blade core is made of Japanese VG-2 steel. This steel is prized for its high strength, good hardness, ability to hold an edge, and corrosion resistance. This makes it suitable for everyday kitchen use, where sharpness, reliability, and easy maintenance are important.

In the SHIUN series, the VG-2 core is protected by outer layers of AUS-2 stainless steel. The knife thus combines a sharp cutting core, good blade stability, and practical durability for everyday kitchen work.

3-layer VG-2 + AUS-2 construction

The blade features a 3-layer construction, where a sharp VG-2 steel core is sandwiched between two outer layers of AUS-2 stainless steel. This construction protects the cutting core, supports blade stability, and ensures practical durability in everyday use.

The combination of a harder core and stainless steel outer layers is popular in Japanese kitchen knives because it combines good cutting performance with easier maintenance than traditional carbon steels.

Gyuto blade profile – versatile chef’s knife shape

The Gyuto is a Japanese interpretation of the Western chef’s knife. It features a long, smooth blade, a versatile profile, and excellent control when cutting meat, vegetables, fish, and herbs.

The 200 mm length is very practical for both home and professional kitchens. It provides enough length for a smooth stroke while remaining light, agile, and easy to handle.

Japanese oak – traditional octagonal handle

The octagonal handle is made of Japanese oak. This traditional shape fits comfortably in the hand, provides a secure grip, and helps guide the blade with precision.

The octagonal handle is suitable for both right- and left-handed users. Thanks to its light weight and good balance, the knife feels light and natural even during extended use in the kitchen.

What makes the SHIUN VG-2 series exceptional?

Who is this knife for?

FAQ – Frequently Asked Questions

Recommendations and Maintenance for Japanese Knives

Sharpening a kitchen knife

To maintain maximum sharpness, we recommend regularly maintaining your Japanese kitchen knife using high-quality water whetstones, diamond whetstones, steel and honing stones.

Water stones are among the gentlest and most effective ways to sharpen Japanese knives. Diamond sharpening stones excel at removing material quickly, making them suitable even for harder types of Japanese steel.

Steel is primarily used for ongoing edge alignment and straightening. For fine polishing and achieving extreme sharpness, we also recommend using stroping leather.

If you are unsure about sharpening, please contact us. We will professionally sharpen your knives according to your individual preferences. We also regularly organize knife sharpening courses.

Cleaning a kitchen knife

After each use, wash the knife by hand with lukewarm water, dry it with a soft cloth, and store it in a safe place. Residues of harsh ingredients can cause rust-like stains on the blade’s surface. This is not always corrosion of the blade itself, but often particles of food or debris from the surrounding environment. To remove them, you can use, for example, baking soda mixed with a little water into a fine paste and an old cork.