Mazaki Gyuto Japanese Chef Knife Polished Migaki Cooking Cook Japan Australia
Mazaki Gyuto Japanese Chef Knife Polished Migaki Cooking Cook Japan Australia
Mazaki Gyuto Japanese Chef Knife Polished Migaki Cooking Cook Japan Australia
Mazaki Gyuto Japanese Chef Knife Polished Migaki Cooking Cook Japan Australia
Mazaki Gyuto Japanese Chef Knife Polished Migaki Cooking Cook Japan Australia
Mazaki Gyuto Japanese Chef Knife Polished Migaki Cooking Cook Japan Australia
Mazaki Gyuto Japanese Chef Knife Polished Migaki Cooking Cook Japan Australia
Mazaki Gyuto Japanese Chef Knife Polished Migaki Cooking Cook Japan Australia
Mazaki Gyuto Japanese Chef Knife Polished Migaki Cooking Cook Japan Australia
Mazaki Gyuto Japanese Chef Knife Polished Migaki Cooking Cook Japan Australia

Mazaki

Mazaki Kasumi | 240 Gyuto Knife

$464 Sale • Save

Mazaki San is a solo blacksmith hand-crafting all aspects of his knives in-house. Apprenticing under legendary master Kiyoshi Kato, he is creating some of the most sought-out knives at this present time.

 

Knife is likely not pictured, but from the same batch. . 

  • Mazaki Kasumi Carbon Steel Japanese Knife
  • Sanjo, Niigata
  • 240mm Gyuto Knife
  • Migaki (Polish) finish
  • Shirogami (White) #2, Soft Iron Clad
  • Magnolia Handle with Walnut Ferrule
  • Hand-Crafted in Japan
  • Edge Length: 246mm |Overall Length: 403mm | Blade Height: 53mm | Weight: 215g
  • Blade Thickness: (A) 3.9 (B) 2.3 (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 kitchen knives will change colour (patina) during use, care is required to prevent surface rust.

 

 Japanese Kitchen Knives & Whetstones Australia

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.

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    Anjali - Sous Chef, Saint Peter

    ProTooling are unrivalled in product knowledge, knife diversity and above all a burning desire to provide true quality craftsmanship. It truly inspires us as chefs, cooks and craftsman alike to reflect on our own depth of knowledge, skills and industry awareness when surrounded by such informed professionals like ProTooling.

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    Oscar Solomon - GRECA Executive Chef

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    Ismat - Recipe Developer / Photo Chef

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    Nicola - Chef / Knife Connoisseur

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