Knife Chef / Gyuto 210 mm Kanetsugu Miyabi Issin

Product detailed description

Japanese Gyuto Knife 210 mm Kanetsugu Miyabi Isshin

The Kanetsugu Miyabi Isshin Gyuto 210 mm is a versatile Japanese chef's knife designed for most kitchen tasks – cutting meat, fish, vegetables, and herbs. The Gyuto type represents the Japanese alternative to the classic European chef's knife, and thanks to its long 210 mm blade, it offers the ideal combination of precision, speed, and control during work. Due to its thin Japanese grind, it offers an extremely smooth cut, low resistance when slicing, and excellent edge retention. Compared to classic European chef's knives, it feels lighter, cuts more aggressively, and provides higher precision during use. 

Knives from the Kanetsugu Miyabi Isshin series are manufactured using the traditional SAN-MAI method, featuring a three-layer blade construction. The hard core made of high-carbon stainless steel AUS-8 is protected by two layers of softer SUS410 steel. Thanks to this combination, the knife retains its sharpness for a long time, is easy to sharpen, and at the same time maintains good flexibility and resistance to damage. The blade hardness reaches 57–58 HRC, which is an ideal compromise between edge retention, easy maintenance, and comfortable use in both home and professional kitchens. AUS-8 steel is popular among chefs for its reliability, good corrosion resistance, and excellent cutting performance.

The ergonomic handle made of natural rosewood is impregnated against moisture and temperature changes. Thanks to its low weight of only 105 grams, the knife feels exceptionally light in the hand and allows for precise and comfortable work even during extended periods of cutting.

The Miyabi Isshin series is suitable for both professional chefs and home enthusiasts who want to discover the world of high-quality Japanese knives. The manufacturer, Seki Kanetsugu, is one of the oldest cutlery companies in Seki, Japan – a region renowned for centuries for the production of samurai swords and kitchen knives. The brand's history dates back more than 100 years, continuing the tradition of the legendary sword maker Kanetsugu from the 1336–1392 period.

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Dimensions and Parameters of the Kanetsugu Miyabi Isshin Gyuto 210 mm Knife

Sharpening a Kitchen Knife

To maintain maximum sharpness, we recommend regularly maintaining your Japanese kitchen knife using high-quality whetstones, diamond sharpening stones, honing steels, and leather strops. Proper edge care significantly extends the knife's lifespan, improves cutting comfort, and helps preserve the precise cutting properties of the blade.

Whetstones (Water stones) are among the gentlest and most effective ways to sharpen Japanese knives. They allow for precise edge restoration and are suitable for regular maintenance as well as complete sharpening. Diamond sharpening stones stand out due to their high efficiency and fast material removal, making them ideal even for harder types of Japanese steel.

Honing steels serve primarily to continuously realign and straighten the edge during regular knife use. They help keep the edge sharp longer between sharpening sessions. For fine polishing and achieving extreme sharpness, we also recommend using leather strops, which remove microscopic imperfections on the edge, leaving the blade perfectly smooth.

If you are unsure about sharpening, please contact us. We will professionally sharpen your knives according to your individual requirements. We also regularly host knife sharpening courses, where we will teach you proper sharpening techniques and how to use sharpening stones, honing steels, and strops. Improper sharpening can cause irreversible damage to the edge or alter the blade's geometry.

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 from aggressive ingredients can cause rust-like spots on the surface of the blade. This is not always corrosion of the blade itself, but often stuck particles from food or the surrounding environment. To remove them, you can use a fine paste made of baking soda mixed with a little water, applied with an old cork wine stopper.