Tadafusa Gyuto Chef Knife
Tadafusa Gyuto Chef Knife
Ittetsu Aogami | 210mm Gyuto Knife (Stainless Clad)
Tadafusa Gyuto Chef Knife
Tadafusa Gyuto Chef Knife
Tadafusa Gyuto Chef Knife
Ittetsu Aogami | 210mm Gyuto Knife (Stainless Clad)
Tadafusa Gyuto Chef Knife

Ittetsu Japan

Ittetsu Aogami | 210mm Gyuto Knife (Stainless Clad)

$200 Sale • Save

Manufactured in Sanjo city, this blacksmith has been operating since 1948.

 

The blades are thicker than most Japanese knives we see. The fusion style handle and this grind type mean they are closer to western style knives than most.

  • Ittetsu Japanese Chef Knife
  • Sanjo, Niigata, Japan
  • 210mm Gyuto Knife
  • Aogami (Blue) #2 - High Carbon Steel
  • Soft Stainless Cladding 
  • Walnut Fusion Handle
  • Crafted in Japan
  • Edge Length: 210mm | Overall Length: 348mm | Blade Height: 46mm | Weight: 181g
  • Blade Thickness: (A) 3.2 (B) 2.2 (C) 0.7

Japanese Knife Thickness Measurement Diagram

  

* As our Japanese kitchen knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.

* High carbon steel (found in the core / edge of this chef knife) will change colour (patina) over time. Some 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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