Suncraft SPG STRIX Kurouchi Gyuto 210mm
R3,950.00
Suncraft
Established in 1948 in Seki City, Japan—a locale renowned for its rich knife-making heritage—Suncraft has dedicated itself to enhancing the culinary experience by providing high-quality kitchen tools. The company’s “SENZO” brand pays homage to an ancestor of the founders, who significantly contributed to Seki City’s development by funding public spaces and facilities. This spirit of devotion is reflected in Suncraft’s commitment to crafting knives that prioritise user needs and uphold superior quality standards.
SG STRIX® Powder Steel
SG (Super Gold) STRIX® is the latest premium powdered steel from Takefu Special Steel Co., launched in late 2023. It takes everything we love about SG2 and pushes it further — offering even better edge retention, a higher hardness rating, and still surprisingly easy to sharpen.
Unlike other high-end steels that rely on hard carbides to increase hardness (which can make sharpening a mission), STRIX gets its strength from a reinforced metal matrix. This can give it a hardness of up to 65 HRC without compromising on sharpening or cutting feel. The result is a steel that cuts incredibly smooth, stays sharp for longer, and still sharpens up beautifully on a whetstone.
If you’re after a knife that combines modern metallurgy with real-world performance, SG STRIX® is a serious contender. Some of the models also feature stunning sea wave acrylic handles, giving you performance and looks in one neat package.
HRC: 65
MADE IN JAPAN
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Gyuto
Gyuto (Chef’s) Knife (牛刀包丁 – pronounced: Gyūtō Bōchō) literally translated from Japanese means ‘Cow Blade’. ‘Gyu’ means Cow and ‘to’ means blade. The name stems from its original use to slice and disjoint large cuts of beef. These days the Gyuto is comparable to the Western-styled chef knife and is viewed as an all-rounder in the kitchen.
The Gyuto is the ultimate multi-purpose kitchen knife and is perfect for chopping, slicing, mincing and dicing boneless meat, fish, vegetables, fruit and herbs. The blade profile is well suited for tap-chop or thrust-cut. The slight curve from the middle of the blade leading to its pointed edge is used to rock-chop. Its name also suggests that it is perfect for cutting meat and doing light butcher work. It can be used to pull-cut softer meats or to push-cut more muscular cuts of meat.
The Gyuto features a longer blade providing versatility for cutting larger produce while the tip of the blade allows it to be nimble enough for precision work. The edge is flat from the heel to the belly with a slightly rounded profile from the belly to the tip. The hard steel used in manufacturing makes the double-bevel edge much sharper than Western chef’s knives and retains the ultra-sharp edge for much longer.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
| Blade Length |
210mm |
|---|---|
| Blade Height |
47mm |
| Edge |
50/50 |
| Handle |
Pakkawood |
| Knife Total Length |
340mm |
| Weight |
165g |
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