We are proud to be now stocking Kaneshige in Australia. One of their newest lines, this is a stainless steel clad knife with a carbon steel White # 1 core and kasumi finish. These knives represent outstanding value and would be an ideal primary knife for those willing to care for high carbon steel.
- Kaneshige Japanese Gyuto Knife
- Kasumi Finish
- 240mm Gyuto Knife
- Shirogami (White) #1 Carbon Steel Core
- Stainless Steel Cladding
- Walnut Handle, Buffalo Ferrule
- Crafted in Japan
- Edge Length: 242mm |Overall Length: 401mm | Blade Height: 48mm | Weight: 176g
- Blade Thickness: (A) 2.9 (B) 1.8 (C) 0.5
* 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.
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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.