Trade In Kikuichi 210mm Gyuto INOX Ho

Name: Trade In Kikuichi 210mm Gyuto INOX Ho
Brand: Trade In
SKU: TRDN415
Price: 194.33 EUR
Availability: InStock

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€194,33

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Product Description

Trade in gyuto in great condition without original packaging. This convex stainless steel blade appears to be made in collaboration with the Kanenaga workshop in Seki, Japan, likely produced in the late 1990s to early 2000s during Kikuichi’s early stainless export period.

The convex grind and thin edge makes it a more nimble knife that Kikuichi's current production knives. The knife came in with some tip and heel damage but these have since been resolved.

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About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Steel

Non-reactive blade.

Convex Grind

Super smooth cutting feel.

60/40

Slight right-hand bias.

Specifications

Listed Length: 210mm
Total Length: 384mm
Edge Length: 233mm
Heel Height: 47mm
Spine Thickness: 2.2mm
Weight:
Orientation: Right-hand Bias

Materials

Blade Type: Stainless Steel
Steel Type:
Steel Hardness (HRC):
Reactive: Less Attention
Handle Type: Japanese (wa)
Handle Material: Magnolia (Ho) & Horn

Care Guide

This is a stainless steel knife made from thin, hard steel.
Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
Use on wooden cutting boards only. Do not use bamboo, cheap plastics or metal cutting boards.

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Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.