Hitohira TH Blue Super Kiritsuke Knife
Hitohira TH Blue Super Kiritsuke Knife
Hitohira TH Blue Super Kiritsuke Knife
Hitohira TH Blue Super Kiritsuke Knife
Hitohira TH Blue Super Kiritsuke Knife
Hitohira TH Blue Super Kiritsuke Knife
Hitohira TH Blue Super Kiritsuke Knife
Hitohira TH Blue Super Kiritsuke Knife
Hitohira TH Blue Super Kiritsuke Knife
Hitohira TH Blue Super Kiritsuke Knife
Hitohira TH Blue Super Kiritsuke Knife
Hitohira TH Blue Super Kiritsuke Knife
Hitohira TH Blue Super Kiritsuke Knife
Hitohira TH Blue Super Kiritsuke Knife

Hitohira Japan

Hitohira TH Blue Super | 240 Kiritsuke Gyuto

$448 Sale • Save

or 4 payments of $112 AUD w/ Afterpay

A lovely combination from Hitohira Japan, hand-sharpened Blue Super blade with a high-end Taihei, Zebra Wood and Buffalo handle.

 

These knives show some signs of hand-sharpening (e.g. grind marks on the blade), but as such are very high-performing. With the thinness of this blade, care is required to prevent damage.

  • Hitohira TH Blue Super Knife
  • 240mm Kiritsuke Gyuto Knife
  • Blue (Aogami) Super Carbon Steel with Stainless Cladding
  • Hand Sharpened - Care is Required to Prevent Damage
  • Taihei Zebra Wood and Buffalo WA Handle:
  • Crafted in Seki-Gifu, Japan

  • Edge Length: 237mm | Overall Length: 390mm | Blade Height: 50mm | Weight: 146g
  • Blade Thickness: (A) 2.2 (B) 1.9 (C) 0.6
Japanese Knife blade thickness measurement 

* 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 rust.

  
Japanese Kitchen Knives & Whetstones Australia

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.


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