Goko Kogetsu Japanese Gyuto Knife
Goko Kogetsu Japanese Gyuto Knife
Goko Kogetsu Japanese Gyuto Knife
Goko Kogetsu Japanese Gyuto Knife
Goko Kogetsu Japanese Gyuto Knife
Goko Kogetsu Japanese Gyuto Knife
Goko Kogetsu Japanese Gyuto Knife
Goko Kogetsu Japanese Gyuto Knife
Goko Kogetsu Japanese Gyuto Knife
Goko Kogetsu Japanese Gyuto Knife

Goko Hamono (Kogetsu) | 240mm Gyuto Knife (Shirogami / Stainless)

$374 Sale Save

or 4 payments of $94 AUD w/ Afterpay

Hand-crafted in Chiba Japan, Kogetsu knives are a high performing work-horse of outstanding value. Shirogami #1 steel (the sharpest) with stainless cladding for ease of maintenance. They are quite tall with a bit more weight behind them than most, they are still thin at the edge with good cutting performance. Their rustic appeal is something we personally love but keep in mind finish levels are a little lower than some, more than acceptable at this price. 

  • Kogetsu Japanese Knife
  • Goko Hamono - Chiba, Japan
  • 240mm Gyuto Knife
  • Shirogami (White) #1
  • Soft Stainless Clad
  • Nashiji Finish
  • Oak Timber Japanese Handle
  • Purpleheart Timber Ferrule
  • Hand-Crafted in Japan
  • 400mm Overall Length / 245mm Blade Edge Length / 2.7mm Blade Thickness / 55mm Blade Height  / 203g
  

* As these knives are hand-made, small variation to size and colour may occur.

* The edge of this knife will change colour (patina) in use, it requires a small amount of care to prevent surface rust. This knife is stainless clad, so only the cutting edge is high carbon.

   

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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