Seido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese Rosewood
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Seido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese Rosewood

$367.00 USD
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Seido "Aomori" Ginsan Tsuchime Gyuto 240mm - Siamese Rosewood
$367.00 USD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Ginsan Core, Stainless Kurouchi Tsuchime Clad
Hardness
61 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Gyuto
Blade Material
Ginsan Core, Stainless Kurouchi Tsuchime Clad
Handle Material
Octagon Siamese Rosewood & Blonde
Bevel
Double Bevel
Edge Length
242mm
Overall Length
395mm
Spine Thickness Heel/Mid
2.2mm/2.2mm
Blade Height @ Heel
55mm
gWeight
212g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

SG2 is considered by many as the best knifemaking steel in Japan. It gives all the benefits of carbon steel (very long edge retention, general ease of sharpening) without the carbon steel stresses of maintenance. It'll hold an edge for a long time, and can quickly and easily be refreshed on a whetstone or ceramic honing steel.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Seido

Seido
Seido is a signature range developed by Sam and Ben of Chef’s Edge, created through close collaboration with skilled artisans from across Japan’s most respected knifemaking regions. Each knife in the Seido lineup is built around a simple philosophy: combine the finest Japanese steels with thoughtful, performance-driven design, informed by direct feedback from thousands of Chef’s Edge customers.

Seido is more than a collection, it’s the result of years of listening, refining, and working with the very best of Japan’s blade-making community to offer tools that are beautiful, functional, and truly built for the kitchen.

Shipped duty-paid to US addresses with all customs and taxes covered at checkout.
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