30 DAYS OPEN PURCHASEThe gyuto arrived in Japan as a Japanese interpretation of the European chef’s knife and has since become one of the most sought-after blades among serious cooks on both sides of the world. Greater reach, a more versatile profile than the santoku, and in the right hands capable of everything from fine julienne work to heavier chopping through large ingredients.
Suncraft has been making knives in Seki since 1948. The gyuto in the Senzo SPG Strix collection is among the more technically advanced blades leaving Seki today, thanks to the steel at its core.
SPG Strix is a new powder steel from Takefu Special Steel, built around a concept called Strong Matrix: instead of increasing the carbide content, Takefu reinforced the steel’s underlying matrix. This means that at 64–66 HRC, toughness, sharpenability and corrosion resistance no longer have to be compromised in the way older ultra-hard steels demanded. The blade has a three-layer San Mai construction, with SPG Strix at the core and stainless cladding steel on either side.
210 millimetres is a working knife length. With this gyuto you can work through a whole chicken, move methodically through sacks of onions, or slice salmon thinly in a single draw that leaves the surface mirror-clean. The kurochi finish and hammered tsuchime texture are not merely decorative; they reduce friction against the ingredient. The octagonal, well-balanced wenge handle carries the knife maker’s intention directly into the hand.
There are knives you buy. And there are knives you work with for long enough that eventually you start calling them your own. This belongs to the second category.
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