Seki Kyuba SHIN Chef’s Gyuto 24cm
The 24cm Gyuto for cooks who want more reach and cutting surface — ideal for larger cuts of meat and batch prep. Same SG2/R2 powdered-steel core and 31-layer Damascus as the 21cm (63–64 HRC), with the hammered Damascus finish that makes it as good to look at as to use.
Lifetime warranty
Every knife we have ever made, covered for life.
Free UK delivery
Included on every order over £90.
100-day returns
Use it for three months. Send it back if it isn’t right.
Hand-finished box
Hanko-stamped certificate, 5 yen coin tucked alongside.
Why this knife
The blade, and the thinking behind it.
The Gyuto
“Gyuto” translates to “cow sword” — once a beef knife, now the all-purpose Japanese chef’s knife. This is the 24cm version, built for extra reach and cutting surface. The longer edge means fewer strokes on large cuts of meat, big vegetables and batch prep, while the gentle curve still lets you rock or push-cut across almost any ingredient. Choose it over the 21cm when you regularly work with larger ingredients or bigger volumes.
The Blade
SHIN blades are forged in Seki, Gifu from SG2/R2 (Super Gold 2) powdered high-carbon stainless steel over 31 Damascus layers — a tough, low-maintenance steel that takes a very fine edge. At 63–64 HRC it holds that edge for months, and the hammered finish over the Damascus helps stop food sticking.
If you’d rather have a shorter, nimbler blade for everyday tasks, consider the Santoku instead.
The hands that make it
Seki. Seven hundred years of blade-making.
Seki, in Gifu, has been forging blades since the fourteenth century — first samurai swords, then kitchen knives. The workshop we work with forges five of our six lines.
The handle is finished in Małopolska, Poland, by craftsmen who shape every handle by hand: a stabilised maple burl body and a bog oak ferrule — the kakumaki. The blade and handle meet at a single hand-fitted copper ring, set with a soft tap of a wooden mallet, in an octagonal profile.
Care, briefly
Three habits, and it outlasts you.
01.
Hand wash, dry immediately.
Never the dishwasher. Sixty seconds at the sink, then a soft towel. Water on hard Japanese steel is the only thing that rusts it.
02.
Wood boards only.
Glass, stone and marble are harder than the steel and dull the edge in a week. End-grain hardwood is the right choice — hinoki cypress if you can find it.
03.
Sharpen on a stone.
Never a honing rod — the steel is too hard, it chips the edge. A 1000/6000 whetstone every three or four months keeps it keen.
What you receive
In the box.
- The knife, sharpened, oiled, wrapped in cloth.
- A hand-finished box for the knife.
- A Certificate of Authenticity, hand-stamped with the maker’s hanko, naming the smith and certifying the blade.
- A 5 yen coin tucked alongside. “Go en” — the Japanese for five yen — is the homophone for luck, connection and bond. Returning the coin to the giver turns the gift-knife into a symbolic purchase, neutralising the old superstition that a knife as a gift cuts the bond between giver and receiver.
- A care card with the sixty-second wash routine and a link to Knife School.
- Your lifetime warranty, registered to you automatically when the order ships.
Frequently asked.
Is it dishwasher safe?
How often will I need to sharpen it?
Can I use it to cut meat?
How long does shipping take?
What if it isn't right for my kitchen?
From the people who cook with it
Reviews.
Great knife overall. Very sharp and well made. The steel holds an edge well. Only giving 4 stars because the handle took a few days to feel comfortable in my larger hands, but now that I’m used to it, I love it.
Bought this as an upgrade from my old German chef’s knife and the difference is night and day. So much lighter, so much more precise. Onions, herbs, proteins — everything is effortless now. The blade geometry is perfect for rocking and push cuts.
Incredibly well-balanced and sharp right out of the box. The edge retention is superb — I’ve been using it daily for two weeks and it still glides through everything. The handle feels natural in hand and the fit and finish is beautiful.
Not sure this is the one?
Take two minutes.
Six questions about the way you actually cook. We’ll point you to the knife that fits.