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Kitchen Knives ID - Kanefusa Gyuto 210mm Honyaki

Kitchen Knives ID - Kanefusa Gyuto 210mm Honyaki

$299.00 AUD
$299.00 AUD
Sale Sold out

Handcrafted in Magetan, East Java, Indonesia, the Kitchen Knives ID Kanefusa Gyuto 210mm Honyaki is a versatile Japanese-inspired chef's knife designed for precision and everyday performance. Forged from premium carbon steel using a Honyaki construction, it delivers exceptional sharpness, excellent edge retention and a refined cutting experience. The polished Migaki finish highlights the craftsmanship of the blade, while the beautifully crafted Amboyna Burl and Rosewood octagonal handle with a brass spacer provides outstanding balance and comfort. Complete with a matching Rosewood saya, this Gyuto is ideal for slicing meat, preparing fish and handling vegetables with precision, making it an excellent choice for both professional kitchens and passionate home cooks.

Specification Details
TYPE Gyuto
BLADE 210 mm
STEEL Kanefusa Steel
HARDNESS01 64 HRC
FINISH Migaki
EDGE Double Bevel · 50/50
HANDLE Amboyna Burl & Rosewood · Brass Spacer · Octagonal
OVERALL LENGTH 355 mm
ORIGIN Magetan, East Java · Indonesia
SAYA Rosewood Saya included
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Closer Look

  • Why You'll Love It

    - Exceptional edge retention

    - Easy to sharpen

    - Outstanding edge retention

    - Long slicing blade

    - Premium Teakwood, Amboyna Burl & Buffalo Horn handle

    - Matching Amboyna Burl saya included

    - Ideal for slicing meat and fish

  • Celebrating Artisan Craftsmanship

    Kenrō partners with artisan workshops that value traditional craftsmanship and premium materials, choosing quality, authenticity and attention to detail over catalogue size, so every knife performs exceptionally and carries the story of the people who made it.

    Our Makers 

    - Ishizuchi | Tosa, Japan

    - KitchenKnives.id | Magetan, Indonesia

  • Care Instructions

    Hand wash only. Dry immediately after use. Never place in a dishwasher. Apply a light coat of food-safe mineral oil if storing for extended periods. Sharpen using quality whetstones. Avoid cutting frozen food or bones.

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