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Hitohira Togashi Kasumi | 210mm Gyuto Knife (Shirogami / Stainless)
$698
New from Hitohira Japan, the Togashi Kasumi series is a hand crafted Stainless Clad, White #1 with an Ebony & Buffalo handle.
These knives have a bit more weight than most Japanese knives, a great workhorse that's easy to sharpen and maintain. One of our new favourites in store, a great compliment to your laser.
- Hitohira Togashi Japanese Chef Knife
- 210mm Gyuto Knife
- Kenji Togashi Blacksmith
- Osaka, Sakai Japan
- Kasumi Finish
- Shirogami (White) #1, Soft Stainless Clad
- Ebony & Buffalo Ferrule
- Saya Not Included
- Hand-Crafted in Japan
- 196mm Blade Edge Length / 354mm Overall Length / 2.1mm Blade Thickness / 48mm Blade Height / 184g
* This knife has a high carbon steel core (edge) and stainless cladding, the high carbon component requires a small amount of care 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.
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