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Hitohira Kikuchiyo Yohei | 240mm Kasumi Gyuto Knife (Aogami)
Hitohira Kikuchiyo Yohei | 240mm Kasumi Gyuto Knife (Aogami)
Hitohira Kikuchiyo Yohei | 240mm Kasumi Gyuto Knife (Aogami)
Hitohira Kikuchiyo Yohei | 240mm Kasumi Gyuto Knife (Aogami)
$465

$570

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Hitohira Kikuchiyo Yohei | 240mm Kasumi Gyuto Knife (Aogami)

We have secured 1 of these knives at a very special price, these knives have a great grind, very high performing. Knife as pictured.

  • Hitohira Kikuchiyo Yohei Knife
  • 240mm Kasumi Gyuto Knife
  • Tanaka Blacksmith
  • Yohei Sharpener
  • Aogami (Blue) #2
  • Carbon Clad
    • Sakura (Cherry Tree) & Buffalo Ferrule
    • Hand-Crafted in Japan
    • 227mm Blade Edge Length / 388mm Overall Length / 3.0mm Blade Thickness / 46mm Height / 150g
      

    * Non stainless steel kitchen & chef knives require a small amount of care 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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