Hitohira Kasumi Gyuto Knife
Hitohira Kasumi Gyuto Knife
Hitohira Kasumi Gyuto Knife
Hitohira Kasumi Gyuto Knife
Hitohira Kasumi Gyuto Knife
Hitohira Kasumi Gyuto Knife
Hitohira Kasumi Gyuto Knife
Hitohira Kasumi Gyuto Knife
Hitohira Kasumi Gyuto Knife
Hitohira Kasumi Gyuto Knife
Hitohira Kasumi Gyuto Knife
Hitohira Kasumi Gyuto Knife
Hitohira Kasumi Gyuto Knife
Hitohira Kasumi Gyuto Knife

Hitohira Gorobei Rikichi | 240mm Gyuto Knife (Kasumi)

$415 Sale Save

or 4 payments of $104 AUD w/ Afterpay

Hand crafted in Sakai, Osaka by Gorobei blacksmith and sharpened by sharpener Rikichi, this is the new Kasumi line from Hitohira Japan. We have now shifted to a more cost effective carbon steel Kasumi in this line and a higher level stainless clad version from Togashi.

 

Rikichi sharpener trained famous Sakai Sharpener Kambei-san, the grind is lovely, thin behind the edge, very high performance for this price bracket.

  • Hitohira Gorobei Rikichi Japanese Knife
  • 240mm Kasumi Gyuto Knife
  • Gorobei Blacksmith
  • Rikichi Sharpener
  • Shirogami (White) #2, Soft Iron Clad
  • Octagonal Ho Wood Handle w/ Buffalo Ferrule
  • Hand-Crafted in Japan
  • 228mm Blade Edge Length / 388mm Overall Length / 1.9mm Blade Thickness / 51mm Height / 178g
  

* Non stainless steel kitchen & chef knives require a small amount of care to prevent surface rust. They will change colour (patina) in use.

  
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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