Elite Chefs™ 9-Inch Gyuto Chef Knife — VG10 Core, 3-Layer Clad Steel

Precision, Reach, and Control in One Refined Blade.

A 9-inch Gyuto built for cooks who demand more from their primary chef's knife.

The Elite Chefs™ 9-Inch Gyuto Chef Knife combines a generous 234 mm blade with a hard VG10 cutting core, three-layer clad steel construction, and a refined brass and carbon-fibre handle.

With a fine 9–12° edge per side, 60 ± 2 HRC hardness, and a 2.7 mm blade thickness, this knife is designed for precise everyday preparation while giving you the additional blade length needed to work efficiently through larger ingredients.

From vegetables and herbs to meat and fish, the 9-inch Gyuto brings together the reach of a larger chef's knife with the controlled cutting profile serious cooks look for.

A 9-Inch Gyuto for Serious Prep

The Gyuto is a versatile chef's knife profile designed for a broad range of kitchen work.

At 234 mm (approximately 9.2 inches) of blade length, this knife gives you plenty of cutting surface for larger ingredients while maintaining a refined profile for controlled preparation.

Use it for:

• Slicing meat and poultry
• Preparing fish
• Chopping vegetables
• Dicing ingredients
• Mincing herbs and aromatics
• General kitchen preparation

One blade for the majority of your prep.

Three-Layer Clad Steel — a VG10 Core Between Two Softer Jackets

This is not a blade stamped from a single sheet of steel. It is clad — the Japanese san-mai method — and that construction is the whole reason it performs the way it does.

A hard VG10 cutting core runs down the centre of the blade and forms the edge. It is forged between two softer stainless outer layers that jacket it on either side. Three layers, one blade.

Why cooks pay for clad construction

The core does the cutting. VG10 is a high-carbon stainless steel valued for how long it holds a keen edge. Hardened to 60 ± 2 HRC, it takes and keeps a far finer edge than the softer steel used in a typical one-piece Western knife.

The jackets do the surviving. Hard steel on its own is brittle — it chips and it can crack. The softer outer layers absorb shock and flex, protecting the hard core from the knocks of everyday kitchen work.

You get both properties at once. A single-steel blade forces a compromise: hard enough to stay sharp, or tough enough to survive. Cladding removes the compromise by putting each steel where it does its best work.

Look closely along the flat of the blade and you can see the clad line — the visible boundary where the core steel meets the outer jacket. On a clad knife it is a feature, not a flaw.

Fine 9–12° Edge Per Side

The knife features an edge angle of approximately 9–12° per side, giving it a fine cutting profile intended for precise kitchen work. That is a noticeably thinner grind than the 15–20° typical of Western knives — the VG10 core is what makes it possible to hold an edge that fine.

A finer edge gives you a more controlled cut, but it also asks for appropriate technique and care. Use the knife on a wooden or composite board and keep it away from glass, stone, bone and frozen food.

60 ± 2 HRC Hardness

With a specified hardness of 60 ± 2 HRC, the core holds a fine cutting edge and delivers the hardness expected from a higher-performance kitchen knife.

Harder blades are less forgiving of misuse, so proper cutting technique and regular honing matter more here than on a softer European blade — which is exactly what the softer outer layers are there to help with.

Brass & Carbon-Fibre Handle

The handle combines brass and carbon fibre, giving the knife a distinctive modern appearance while complementing the performance-focused blade.

Its 143 mm handle length provides a substantial grip area for controlled kitchen preparation. The result is a knife that looks as refined as it feels in the hand.

Balanced for Precision

At approximately 226 grams, the knife offers a substantial but manageable feel.

The overall length is approximately 377 mm, consisting of:

• Blade: 234 mm
• Handle: 143 mm

With a 2.7 mm blade thickness, the knife balances cutting precision with a sturdy, substantial feel.

Why You'll Reach for It

9-Inch Gyuto Profile
Extra blade length for efficient work with larger ingredients.

VG10 Cutting Core
High-carbon stainless steel chosen for how long it holds a keen edge.

3-Layer Clad Construction
The hard core is jacketed by two softer stainless layers — sharpness and toughness in one blade.

9–12° Edge Per Side
Fine edge geometry for precise food preparation.

60 ± 2 HRC Hardness
Hard core construction designed for edge performance.

Brass & Carbon-Fibre Handle
A distinctive, modern handle construction with a premium appearance.

226 g Net Weight
A substantial yet manageable feel for everyday kitchen work.

Specifications

• Brand: Elite Chefs™
• Knife type: Gyuto chef knife
• Blade length: 234 mm / approximately 9.2 inches
• Total length: 377 mm
• Handle length: 143 mm
• Blade width: 55 mm
• Blade thickness: 2.7 mm
• Core steel: VG10 high-carbon stainless
• Construction: 3-layer clad steel (san-mai) — hard VG10 core between two softer stainless layers
• Hardness: 60 ± 2 HRC
• Edge angle: 9–12° per side
• Handle material: Brass & carbon fibre
• Net weight: 226 g
• Care: Hand wash and dry immediately after use — not dishwasher safe

Manual measurements may vary slightly within the manufacturer's stated tolerance.

Frequently asked questions

What does “clad steel” actually mean?

Clad means the blade is made of more than one steel bonded together. Here, a hard VG10 core is forged between two softer stainless layers — three layers in total, the Japanese san-mai method. The hard core holds the edge; the softer jackets absorb shock so the brittle core doesn't chip. A single-steel blade can be sharp or tough, but not both at once. Clad construction is how you get both.

What is the core steel?

The cutting core is VG10, a high-carbon stainless steel long used in Japanese kitchen knives for its edge retention and corrosion resistance.

How hard is the blade?

The specified hardness is 60 ± 2 HRC — harder than a typical European chef's knife, which is why it holds a finer edge.

What is the edge angle?

9–12° per side. That is a noticeably finer profile than the 15–20° typical of Western knives, and it is what gives this blade its clean, low-effort cut.

Is this a Japanese-made knife?

It is a Japanese-style Gyuto — the blade profile, the clad construction, the thin grind and the fine edge angle all follow the Japanese tradition.

How does it compare to the 8-inch hand-hammered chef knife?

The 8-inch is the everyday workhorse — a single softer steel, more forgiving, easy to sharpen at home. This 9-inch Gyuto is the precision blade: a clad VG10 core, harder steel, a finer edge and more reach for larger ingredients. Many cooks keep both.

How should I care for it?

Hand wash with mild soap and dry immediately. Avoid the dishwasher, prolonged soaking, glass or stone cutting surfaces, and cutting through bone or frozen food. Maintain the fine edge with a sharpening system suited to its blade geometry.

Does it come with a guarantee?

Every Elite Chefs™ knife is covered by our 30-day return policy. If it arrives damaged or isn't right for you, contact us at support@elitechefs.store and we'll make it right.

A Gyuto designed to become a favourite

Longer reach. A clad VG10 core. Fine edge geometry. A distinctive brass and carbon-fibre handle.

The Elite Chefs™ 9-Inch Gyuto is built for cooks who want a serious primary knife with the precision and character to make everyday preparation feel exceptional.

More reach. More control. More confidence at the cutting board.