Kaiden Shinka 210 Gyuto

Kaiden Shinka 210mm Gyuto

Standing at 48mm at the heel and only 2mm thick the Shinka is taller and thinner you’re your average gyuto. Stable enough to be an all-rounder and agile enough for fine work.

Kaiden Shinka Knife Series

The very first Japanese knives to wear the Kaiden brand were a subtle damascus range sharpened by one of the great Togishi of Seki city.

Craftsmen get older and eventually retire and along with them the knives they produce. There were some pretty big boots to fill we are certain you will love the new series.

Shinka means evolution or progress and this latest range of knives from Kaiden are a true evolution of the very first range. 

The Kaiden Shinka range has a core of VG10 steel wrapped in 32 layers of damascus with a light acid etch. The blades are thin and slippery with a double hamaguri grind finished in a 50/50 micro bevel. The double hamaguri grind pilots its way through food with less effort than other grinds.

Both the spine and chin of the knife are gently rounded for comfort.

The handles are pakkawood and nickel brass trim, a unique design and modern interpretation of the traditional Japanese octagonal style. The rounded underbelly and overall profile and taper suit a wide range of hand sizes. 

• Light acid etched damascus 
• Pakkawood and nickel brass handle
• VG10 stainless steel
• Super sharp out of the box
• Suitable for left or right handers

You will not want to put this knife down.

Knife care for stainless steel knives

• Never put in the dishwasher.
• Dry thoroughly after handwashing and do not store unless fully dry.
• Do not cut through bones, frozen foods or extremely dense items.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Use Japanese waterstones to sharpen your knife.

For detailed knife care instructions read the care notes in the package or click here.