As a 240mm Gyuto, this knife sits in that sweet spot between versatility and serious performance. Long enough to handle large proteins, cabbage, melons, and high-volume prep with ease, yet still agile thanks to the progressive taper and refined tip work. The added blade height gives excellent knuckle clearance and control on the board, while the extra length allows for longer, smoother slicing strokes that feel effortless once you get comfortable with the size.

The profile leans toward a more workhorse-style interpretation of a Gyuto — confident, stable, and planted through product rather than ultra-thin and delicate. It rewards good technique with a very controlled cutting feel, especially during push cuts, draw cuts, and dense prep work. Combined with the aggressive Kurouchi brick finish, full-tang Ironwood handle, and extremely hard SG2 powdered steel core, the result feels less like a mass-produced kitchen knife and more like a purpose-built collector’s piece designed to actually be used.

What makes these knives especially unique is how rarely configurations like this appear in larger quantities. Between the demanding grind work, complex heat treatment, and premium full-tang construction, production remains extremely limited. Small details vary subtly from piece to piece, giving each knife its own individual character. Once sold out, there is often no certainty the exact finish, geometry, or handle combination will return again.