This Gyuto knife is a special little number, one of the personal favourite knives of the Togashi workers in Sakai, rarely found for sale.
- Hitohira Togashi Japanese Chef Knife
- 240mm Gyuto Knife
- Togashi Blacksmith, Sakai Japan
- Aogami (Blue) #1 Carbon / Stainless Clad
- Japanese WA Handle: Please select
- Makassar Ebony & Buffalo Ferrule
- Kurokaki Persimmon & Buffalo Ferrule
- Hand-Crafted in Japan
- Edge Length: 224mm |Overall Length: 388mm | Blade Height: 52mm | Weight: 202g
- Blade Thickness: (A) 2.3 (B) 1.9 (C) 0.8
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only
* High carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent surface rust.
Japanese Kitchen Knife | Gyuto (Chef Knife)
The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.