Performing well above it's pay-grade this knife is currently my favourite pick in store. Stainless clad with high carbon core and a migaki finish that's all class, very much recommended. These look much better in the flesh, even more so once your patina comes in.
- Hitohira Futana SB Migaki Japanese Knife
- 210mm Kiritsuke Gyuto Knife
- Aogami (Blue) Super Carbon Core
- Soft Stainless Clad
- Sakura Wood (Cherry Blossom) Japanese Handle
- Ebony Wood Ferrule
- 61 HRC (+/- 1)
- Crafted in Japan
- 210mm Blade Edge Length / 372mm Overall Length / 46mm Height / 2mm Blade Thickness / 160g
* Our Japanese kitchen knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.
* The small high carbon steel edge of this knife will change colour (patina) in use, a small amount of care is required to prevent rust (mostly this is stainless however).
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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