Seido Ginsan Kurouchi Tsuchime Gyuto 210mmSeido Ginsan Kurouchi Tsuchime Gyuto 210mmSeido Ginsan Kurouchi Tsuchime Gyuto 210mmSeido Ginsan Kurouchi Tsuchime Gyuto 210mmSeido Ginsan Kurouchi Tsuchime Gyuto 210mmSeido Ginsan Kurouchi Tsuchime Gyuto 210mm
Seido Ginsan Kurouchi Tsuchime Gyuto 210mm
Seido Ginsan Kurouchi Tsuchime Gyuto 210mm
Seido Ginsan Kurouchi Tsuchime Gyuto 210mm
Seido Ginsan Kurouchi Tsuchime Gyuto 210mm
Seido Ginsan Kurouchi Tsuchime Gyuto 210mm
Seido Ginsan Kurouchi Tsuchime Gyuto 210mm
★★★★★ ★★★★★ 5.0 6 reviews

Seido Ginsan Kurouchi Tsuchime Gyuto 210mm

$406.00
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Seido Ginsan Kurouchi Tsuchime Gyuto 210mm
$406.00
★★★★★ ★★★★★ 5.0 (6)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Ginsan Core, Kurouchi Tsuchime Clad
Hardness
61 HRC
54 Soft 67 Hard
Maintenance
Demanding
5 / 5
How to care for this steel
Style
Gyuto
Blade Material
Ginsan Core, Kurouchi Tsuchime Clad
Handle Material
Double Pakkawood
Bevel
Double Bevel
Edge Length
210mm
Overall Length
352mm
Spine Thickness Heel/Mid
2.1mm
Blade Height @ Heel
49mm
gWeight
147g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Seido

Seido
Seido is a signature range developed by Sam and Ben of Chef’s Edge, created through close collaboration with skilled artisans from across Japan’s most respected knifemaking regions. Each knife in the Seido lineup is built around a simple philosophy: combine the finest Japanese steels with thoughtful, performance-driven design, informed by direct feedback from thousands of Chef’s Edge customers.

Seido is more than a collection, it’s the result of years of listening, refining, and working with the very best of Japan’s blade-making community to offer tools that are beautiful, functional, and truly built for the kitchen.
Shop Seido →

Customer Reviews

5.0
★★★★★ ★★★★★
Based on 6 verified reviews
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Customer Reviews

Based on 6 reviews
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S
Steve Curac
Razor sharp

This was my first Japanese Style knife, I couldn’t decide so I ended up buying 2 different Gyotu knives from here. Both were extremely sharp, looked to be awesome quality. I’ve been using this knife for about a month now everyday and it is still very sharp, haven’t had to sharpen it yet. Would absolutely recommend

A
Andy Duff
Love at first cut

Such a great knife. Awesome style/finish. Great weight and balance, and it just glides through whatever you are cutting.

A
Aaron Valino
Excellent all around

Knife was incredibly sharp ootb and haven't had to sharpen it yet, only used my honing rod. Very comfortable to hold and light and easy to control.

J
Jack Armstrong
Verrry good verrry niiiiiice

Not bad, good size 👌

C
Customer

Seido Ginsan Kurouchi Tsuchime Gyuto 210mm

W
Winnie Wijaya

👍🏻👍🏻🥹