01 / FULL TANG
Connected from blade to handle.
The steel extends through the handle and is secured with three rivets for a connected working feel.
01 / 09Click to explore full screen ↗
9.5-inch Gyuto Chef Knife
Read customer reviews ↗
$38.99 USD
$58.49
Slicing, chopping, dicing, trimming and portioning vegetables, fish and boneless meat.
- 9.5-inch blade
- Versatile curved edge
- Full tang with three rivets
Blade length9.5 in / 24.1 cm
Knife weightApprox. 205 g / 0.45 lb
HandleWenge wood / full tang
SYOKAMI IN ACTION
See the edge
in action.
Watch this knife at work, then explore its construction and care.
Choose your toolsPURPOSE IN EVERY CUT
Longer strokes.
Everyday versatility.
Bring vegetables, fish and boneless meat to the board with a versatile Gyuto profile. The extended blade provides working reach for larger ingredients and controlled slicing strokes.
DESIGNED WITH PURPOSE
Connected through the handle.
Considered at every contact.
Full-tang construction, a contoured wood handle and a textured spine bring practical details to daily preparation.
02 / WENGE WOOD
Natural grain. A shaped hold.
A contoured wenge wood handle supports a comfortable grip. Natural wood grain varies between knives.
03 / BLADE GEOMETRY
A defined place for your grip.
The transition between blade and handle helps define hand placement. Keep your fingers behind the cutting edge.
04 / TEXTURED SPINE
An added point of contact.
The textured section of the spine provides a deliberate thumb contact point when guiding controlled cuts.
05 / HANDLE PROFILE
A contour for considered control.
The shaped handle supports a steady working hold. Keep hands and handle dry during use.
FROM PREPARATION TO PRESENTATION
From fresh ingredients
to considered portions.
Choose a stable board and a controlled cutting motion. Use the blade for fresh preparation and keep it clear of hard bones and frozen food.
Chop vegetables for everyday meals.
Slice, dice and chop fresh vegetables on a stable board, using a cutting motion suited to the ingredient.
Trim and portion boneless meat.
Use controlled strokes to trim boneless cuts and prepare portions. Keep the blade clear of hard bones.
Prepare poultry with control.
Guide the edge through boneless poultry and skin with small, deliberate movements on a suitable board.
Portion fish with longer strokes.
The extended blade provides working reach for smooth slicing and portioning of boneless fish.
Work with larger fruit.
Choose a stable cutting surface with room for the ingredient. Use controlled cuts and avoid forcing the blade.
Finish with finely prepared herbs.
Mince herbs and prepare smaller ingredients with a controlled movement, keeping fingers clear of the edge.
A simple finish to preparation.
Wash gently by hand, then dry the blade and wood handle immediately. Avoid soaking and the dishwasher.
MATERIAL. FORM. PURPOSE.
Steel for daily preparation.
Wood with natural character.
X50CrMoV15 high-carbon stainless steel with a decorative Damascus-style pattern. Full-tang construction, three rivets and a wenge wood handle complete this versatile kitchen tool.
THE DETAILS, AT A GLANCE
Know your tools.
One 9.5-inch Gyuto chef knife in presentation packaging. Dimensions are approximate; knife weight excludes packaging.
| Product type | Gyuto-style chef knife |
|---|---|
| Blade length | 9.5 inches / approximately 241.3 mm |
| Overall length | Approximately 13.7 inches / 350 mm |
| Handle length | Approximately 4.2 inches / 106.6 mm |
| Blade height | Approximately 2.13 inches / 54 mm |
| Blade material | X50CrMoV15 high-carbon stainless steel |
| Blade profile | Versatile curved plain edge |
| Blade thickness | Approximately 0.1 inch / 2.5 mm |
| Knife weight | Approximately 205 g / 0.45 lb |
| Handle material | Wenge wood |
| Construction | Full tang with three rivets |
| Included | One 9.5-inch Gyuto chef knife in a gift box |
KEEP THE EDGE IN GOOD COMPANY
Care for the blade.
Keep the ritual.
- Wash by hand. Use mild detergent and a soft sponge. Avoid abrasive materials, prolonged soaking and the dishwasher.
- Dry immediately. Dry the blade and wood handle thoroughly after washing, including around the rivets.
- Protect the working edge. Use wood or suitable plastic boards. Do not chop hard bones, frozen food or other hard materials, and do not force or twist the blade.
- Store safely. Keep the cutting edge protected in suitable knife storage. Sharpen with a tool intended for a plain-edge kitchen knife.
FROM THE PEOPLE WHO COOK
Good tools.
Honest feedback.
Customer reviews for SYOKAMI 9.5-inch Gyuto Chef Knife, including all ratings. Browse the full feedback or sort by date, rating and media.
A FEW GOOD ANSWERS
Before your
first cut.
Ask our team ↗What is a Gyuto or Gyutou chef knife used for?
A Gyuto is a versatile chef-knife style for slicing, chopping, dicing, trimming and portioning. This 9.5-inch version provides working reach for vegetables, fish and boneless meat.
How is this different from the 8.2-inch Kiritsuke?
The Gyuto has a longer 9.5-inch blade and a versatile curved working edge. The 8.2-inch Kiritsuke has an angular tip and a different blade profile. Compare the dimensions and choose the shape that suits your preparation.
Can it cut through hard bones or frozen food?
Do not use this knife to chop hard bones, frozen food or other hard materials. Work on a suitable board and avoid forcing or twisting the blade.
What comes in the package?
One 9.5-inch Gyuto chef knife in a gift box. Other ingredients, boards and tools shown in preparation scenes are not included.
Is the blade made from layered Damascus steel?
The X50CrMoV15 high-carbon stainless steel blade has a decorative Damascus-style pattern. It is not described as layered Damascus steel.
How should I wash and store the knife?
Hand wash gently, dry the blade and wood handle immediately, and store with the cutting edge protected. Avoid soaking and the dishwasher.
Where can I find shipping, returns and warranty details?
See our shipping information, return policy and lifetime warranty terms. Our support team can help with product questions.