Prahran, VIC store now open from Friday to Tuesday, 10am till 6pm.

1 10
Xinguo  |  SKU: KISU-B1KUTS-GY300-XG

Kisuke x Xinguo Blue 1 Byakku Enn Damascus Gyuto 300mm

$4,188.88
Tax included Shipping calculated at checkout.
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    +61 2 8234 8848
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    +61 3 8199 9948
    Pickup only
Detailed Specifications
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 310 g        10.93 oz
Edge Length 302 mm   .11.89 inch
Heel Height 61 mm     .2.4 inch
Width @ Spine 3.4 mm     0.13 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel Blue 1 / Aogami #1 | Carbon
Hardness (HRC) 61 - 64
Handle
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.

The Kisuke x Xinguo Blue 1 Byakku Enn Damascus Gyuto 300mm is a double-bevel Japanese chef's knife best fit for users requiring extended edge length and high-carbon steel performance. This 300mm gyuto features Aogami #1 carbon steel from Hitachi Special Steel, hardened to 61-64 HRC with 1.3% carbon and 1.75% tungsten content. The reactive carbon steel construction requires immediate drying after use to prevent rust and allows a protective patina to develop over time. This steel achieves a fine edge that retains sharpness during prolonged cutting sessions while remaining responsive to sharpening.

This general-purpose profile suits mincing, slicing vegetables, cutting meat, and disjointing large cuts. The blade measures 302mm in edge length with a 61mm heel height and tapers from a 3.4mm spine at the heel to 1.2mm at the tip. Weighing 310g, this gyuto pairs an octagonal stabilised birch handle with double-metal spacers. The acute 15-18° edge geometry characteristic of Japanese gyuto provides sharper cutting angles than typical Western profiles, utilising the hardness of Blue 1 steel to maintain edge integrity during diverse kitchen tasks.

Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.
  7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

  • Profile: Gyuto

    Chefs Knife

    A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

    A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

    Slide for more >>

  • Steel: Blue 1 / Aogami #1

    Blue Steel No.1, also known as Aogami #1 or Yasugi #1 Blue Steel, is a premium high carbon steel from Hitachi Metals Ltd, celebrated for its exceptional edge retention and toughness. This steel is an upgrade from Blue Steel No.2, enriched with higher carbon and tungsten content, making it a favorite for high-grade Japanese traditional single-bevel knives. It's known for being easy to sharpen, achieving a very fine edge that lasts. Despite its susceptibility to rust, with proper care and maintenance, including regular wiping and drying, it can develop a protective patina that minimizes rusting. Blue Steel No.1 is highly regarded among knife makers for its ability to achieve a mirror finish and maintain a sharp edge over extended periods, offering an outstanding balance of performance and durability.

    Manufacturer:

    • Hitachi Special Steel, Japan

    Nature: Carbon

    Hardness: 61- 64

    << Slide for more >>

  • Handle Specs

    Profile:

    Material:

    << Slide for more

Our Locations

Visit Us In Person

Experience our knives hands-on at any of our four showrooms across Australia.

St Peters, Sydney

St Peters

HQ
Unit 2, 2 Bishop St
St Peters, NSW 2044
(02) 8234 8818 sales@knivesandstones.com.au
Mon–Fri 10am–5pm Closed weekends

Enter via Bishop St. Limited parking — please find nearby street parking.

Get directions
Crows Nest, Sydney

Crows Nest

Open Weekends
107 West St
Crows Nest, NSW 2065
(02) 8234 8848
Mon, Tue, Fri, Sat, Sun 10am–6pm Closed Wed & Thu

Right next to Ryo's Noodle.

Get directions
Braddon, Canberra

Canberra

Kakumei
Unit 3, 32 Lonsdale St
Braddon, ACT 2612
(02) 8234 8808
Wed–Thu 10:30am–4:30pm Fri–Sat 10:30am–6pm Sun 10:30am–4:30pm Closed Mon & Tue
Get directions
Prahran, Melbourne

Prahran

New
Shop 1, 180 Commercial Rd
Prahran, VIC 3181
0468 417 502
Mon, Tue, Fri, Sat, Sun 10am–6pm Closed Wed & Thu

Soft opening from Monday 27 July. Just opposite the Prahran Market!

Get directions
Back to top