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FABRIQUÉ AU JAPON 🇯🇵
牛刀 Gyūtō
Stainless steel gyuto knife 21 cm
An all-stainless Japanese gyuto, with blade and handle in one piece, easy to clean.
125,00€
Sélectionné au Japon par Léonard
Plus que 1 en stock, expédié depuis la France
Livraison offerte en France
Expédié sous 1 à 2 jours ouvrés
Retours sous 30 jours
Pickup currently not available
Product description
The gesture
Slicing vegetables, carving a roast, filleting fish: the gyuto (literally "beef knife") is the chef's knife, Japanese style, the one you keep within reach for almost everything. Its 21 cm blade, long and pointed, follows a continuous motion from back to front that cuts cleanly without needing to press.
Why it's different
In Kai's 10000ST series, everything is stainless steel: the blade and the handle form a single piece, with no joint between them. There is no gap where water and residue could settle, as there is between a wooden handle and the metal. No decoration, no wood to look after: a kitchen tool reduced to the essentials.
Origin
Made in Japan by Kai, based in Seki (Gifu Prefecture), a Japanese cutlery town. This is a series-produced knife from a manufacturer, not a hand-forged artisan piece.
Why I chose it
I chose it for everyday use and simplicity: a knife you take out every day, clean easily and put away without thinking about it.
Here, you choose sobriety. At Dogou, I prefer few references, well explained, over ten almost identical knives.
You will love it if
- you want a sober Japanese chef's knife, easy to clean and to store
- you prefer a metal handle, with no wood to look after
- you are looking for a first good Japanese knife for every day
It is probably not for you if
- you like the warmth of a wooden handle
- you want a blade with a visible pattern
- you are looking for a hand-forged artisan piece
In practice
Blade 21 cm, total length 34 cm. Blade and handle in stainless steel, in one piece. The series is advertised as dishwasher safe, but hand washing preserves the edge better. Delivered in its original box, with its leaflet in Japanese. Shipped within 1 to 2 working days from Paris, returns accepted within 30 days.
A tool made to last
A handle with no joint prevents seepage, but what extends a knife's life stays the same: drying it after washing, cutting on wood or a soft material, and sharpening it regularly on a stone.
Craft and know-how
The gesture
Slicing vegetables, carving a roast, filleting fish: the gyuto (literally "beef knife") is the chef's knife, Japanese style, the one you keep within reach for almost everything. Its 21 cm blade, long and pointed, follows a continuous motion from back to front that cuts cleanly without needing to press.
Why it's different
In Kai's 10000ST series, everything is stainless steel: the blade and the handle form a single piece, with no joint between them. There is no gap where water and residue could settle, as there is between a wooden handle and the metal. No decoration, no wood to look after: a kitchen tool reduced to the essentials.
Origin
Made in Japan by Kai, based in Seki (Gifu Prefecture), a Japanese cutlery town. This is a series-produced knife from a manufacturer, not a hand-forged artisan piece.
About this object
Léonard's pick
Why I chose it
I chose it for everyday use and simplicity: a knife you take out every day, clean easily and put away without thinking about it.
Here, you choose sobriety. At Dogou, I prefer few references, well explained, over ten almost identical knives.
Is it right for you?
You will love it if
- you want a sober Japanese chef's knife, easy to clean and to store
- you prefer a metal handle, with no wood to look after
- you are looking for a first good Japanese knife for every day
It is probably not for you if
- you like the warmth of a wooden handle
- you want a blade with a visible pattern
- you are looking for a hand-forged artisan piece
Features and care
In practice
Blade 21 cm, total length 34 cm. Blade and handle in stainless steel, in one piece. The series is advertised as dishwasher safe, but hand washing preserves the edge better. Delivered in its original box, with its leaflet in Japanese. Shipped within 1 to 2 working days from Paris, returns accepted within 30 days.
A tool made to last
A handle with no joint prevents seepage, but what extends a knife's life stays the same: drying it after washing, cutting on wood or a soft material, and sharpening it regularly on a stone.
Delivery and returns
Fast delivery
All our products are carefully stored in Paris and shipped within 1 to 2 business days.
Your order usually arrives within 48 hours in metropolitan France (Colissimo). Free shipping from €50.
No customs fees, no long wait: you enjoy Japanese quality with the speed of a local delivery.
30-day returns
You have 30 days from receipt to return an item. This period includes the 14-day legal withdrawal period.
For returns after 14 days, the item must be unused, unwashed, and in its original packaging. Return shipping costs are your responsibility, unless there is a defect or an error on our part.
Returns are to be arranged by email at leonard@dogou.fr.
Frequently Asked Questions
What is the difference between a gyuto and a santoku?
The gyuto is a chef's knife: its blade is longer and more pointed (here 21 cm), designed to slice in one continuous motion. The santoku is shorter, with a flatter blade, mostly used with a downward chop.
Can it go in the dishwasher?
The series is advertised as dishwasher safe, but we recommend hand washing: it is what best preserves the edge.
Why a stainless steel handle?
Because the blade and handle form a single piece, with no joint: water and residue cannot slip in, and the knife is easy to clean.
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