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The knife you find here is from Xin Cutlery, manufactured in Guandong, China. The 304Cu knife is clad with two types of steel. The first is powdered tool steel and the other is 304Cu steel. The 304Cu steel is mainly 304 stainless steel, including 4%-5% of copper added. The powder alloy mainly contains Ca-0.4%, Cr-16%, Ni-0.5%, Co-0.1%.
The two steel sheets are clad together under the high heat of 1700℃. This technology is called plasma electrofusion and it was developed exclusively by this factory. The result is a high-hardness cutting edge with some antibacterial properties due to the copper added to the steel.
During our home-use tests, the knife cuts well, holds an edge well, and the handle is top quality. It has an innovative twist design, which feels good in the hand and looks great.
Maker: Xin Cutlery
Location: Guandong, China
Construction: San Mai, Stamped
Steel: 304Cu Stainless Steel
HRC: 62
Edge Grind: Even 50/50
Blade Length: 210mm
Blade Height: 48mm
Weight: 204g / 7.2oz
Handle: Octagonal with a twist using Micarta
The two steel sheets are clad together under the high heat of 1700℃. This technology is called plasma electrofusion and it was developed exclusively by this factory. The result is a high-hardness cutting edge with some antibacterial properties due to the copper added to the steel.
During our home-use tests, the knife cuts well, holds an edge well, and the handle is top quality. It has an innovative twist design, which feels good in the hand and looks great.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Good low cost gyutoPosted By: A.K.
I am not a professional cook, so I cannot comment regarding how well is this knife suited for a professional kitchen duty.
It is nice looking, unusual and well made. It is well balanced but feels larger than its actual size, maybe due to the slender handle. It is quite sharp out of the box. It has more belly than a typical K-tip gyuto, which could be a positive for some users.
Edge holding is good, for a home cook I would say it's excellent.
It would make an elegant and functional gift too.
I am very happy with this purchase and highly recommend it as an excellent knife which performs better than many comparably priced alternatives.
I am not a professional cook, so I cannot comment regarding how well is this knife suited for a professional kitchen duty.
It is nice looking, unusual and well made. It is well balanced but feels larger than its actual size, maybe due to the slender handle. It is quite sharp out of the box. It has more belly than a typical K-tip gyuto, which could be a positive for some users.
Edge holding is good, for a home cook I would say it's excellent.
It would make an elegant and functional gift too.
I am very happy with this purchase and highly recommend it as an excellent knife which performs better than many comparably priced alternatives.
Good knife for under 70.Posted By: Hunter
3 people found this review helpful
My friend has an AS 210 gyuto that I used for a while to get my technique down. He recommended this website and I bought one of the cheapest knifes with a wa style handle. After using it in a hotel class kitchen the knife has given me some problems.
The knife is decently hard at 61 and the balance is great, maybe a few mm behind my pinch grip. The handle is also very good, the twisted design is very comfortable. The tip is also good for doing precise cuts.
However the tensile strength is no good. The knife wants to twist and deflect the moment the edge starts to dull. The blade has twisted and I have to grind it to get it straight. If the blade was slightly thicker it probably wouldn't have this issue. Sharpening is also a chore, too much pressure and you will bend the knife. 304 is like a pocket knife steel, they also use it to make stainless work tables and appliances. The copper is honestly a gimmick.
Overall if the knife is sharp and you keep it sharp, it's not a bad blade. But if you have heavy demands I would look elsewhere.
3 people found this review helpful
My friend has an AS 210 gyuto that I used for a while to get my technique down. He recommended this website and I bought one of the cheapest knifes with a wa style handle. After using it in a hotel class kitchen the knife has given me some problems.
The knife is decently hard at 61 and the balance is great, maybe a few mm behind my pinch grip. The handle is also very good, the twisted design is very comfortable. The tip is also good for doing precise cuts.
However the tensile strength is no good. The knife wants to twist and deflect the moment the edge starts to dull. The blade has twisted and I have to grind it to get it straight. If the blade was slightly thicker it probably wouldn't have this issue. Sharpening is also a chore, too much pressure and you will bend the knife. 304 is like a pocket knife steel, they also use it to make stainless work tables and appliances. The copper is honestly a gimmick.
Overall if the knife is sharp and you keep it sharp, it's not a bad blade. But if you have heavy demands I would look elsewhere.
