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Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
$793

or 4 payments of $198 AUD w/ Afterpay

Togashi Kasumi | 210mm Kiritsuke Gyuto Knife (Shirogami / Stainless)

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 Kiritsuke 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
  • 200mm Blade Edge Length / 360mm Overall Length / 2.6mm Blade Thickness / 50mm Blade Height / 216g
  

Japanese Kitchen Knives & Whetstones Australia

 

* 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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