Bunryu 180mm Gyuto
Blade Length: 180mm
Overall Length: 300mm
Weight: 161g
Construction: San-mai (stainless cladding over high-carbon core)
Core Steel: Likely VG-10 or high-carbon stainless (reactivity varies)
Handle: Western-style pakkawood, triple-riveted
Finish: Satin polish
Origin: Seki, Japan
Edge: Double bevel
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Description
The Bunryu 180mm Gyuto delivers the versatility of a chef’s knife in a compact, agile form. Perfect for smaller workspaces or cooks who prefer a lighter, more maneuverable blade, this gyuto still packs enough length for most kitchen tasks — from slicing proteins to prepping vegetables.
Crafted in Seki, Japan, it features a san-mai construction with a high-performance carbon steel core (likely VG-10 or similar) clad in stainless steel for easier maintenance. This means you get the best of both worlds — the edge retention and sharpness of carbon steel, with the added corrosion resistance of stainless cladding.
The Western-style pakkawood handle offers a comfortable, secure grip and a familiar feel for those coming from European-style chef knives. At 161g, it strikes an excellent balance between weight and nimbleness, making it easy to use for long prep sessions.
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Care Instructions
Hand-wash and dry immediately after use
Avoid the dishwasher to preserve edge and handle integrity
Hone regularly; sharpen on whetstones as needed
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OKM Note: If you’ve been curious about Japanese knives but still love the feel of a Western handle, this Bunryu gyuto is your bridge between worlds — precise, sharp, and easy to live with.
