Nakagawa is one of the world leaders in the forging of stainless steel, and an in-house favourite here. Ginsan remains our preferred stainless steel, with qualities similar to carbon but easier to maintain.
- HADO Nakagawa Japanese Knife
- Sakai, Osaka, Japan
- 210mm Gyuto Knife
- Nakagawa Blacksmith
-
Ginsan S3 Stainless Steel, Stainless Clad
- Mono Scorched Oak WA Handle
- Hand-Crafted in Japan
- Edge Length: 198mm | Overall Length: 353mm | Blade Height: 47mm | Weight: 151g
- Blade Thickness: (A) 2.7 (B) 2.0 (C) 0.6
* The grind on these knives is very thin, performance is extremely high but care is required to prevent chipping or cracking.
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
Japanese 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.
Godammit, ProTooling are the best.
-
A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
-
Chef Rang - Master, Celebrity, Legend
