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Japanese Chef Knife: Honyaki Gyuto Knife
Japanese Chef Knife: Honyaki Gyuto Knife
Japanese Chef Knife: Honyaki Gyuto Knife
Japanese Chef Knife: Honyaki Gyuto Knife
Japanese Chef Knife: Honyaki Gyuto Knife
Japanese Chef Knife: Honyaki Gyuto Knife
$2,400

Hitohira Hakumon Mizu Honyaki | 240mm Gyuto Knife (Shirogami)

The pinnacle of performance and craftsmanship, this Honyaki Gyuto knife is simply stunning. Crafted in Osaka Japan by renowned smith Togashi San and sharpened by one of the best, Kambei San

  • Hitohira Hakumon Honyaki Knife
  • 240mm Gyuto Knife
  • Togashi Blacksmith, Sakai Japan
  • Kambei Sharpener
  • Shirogami (White) #1 High Carbon Steel
  • Honyaki Construction
  • Ebony Handle & Buffalo Ferrule
  • Saya Included
  • Hand-Forged & Hand-Crafted in Japan
  • Free International Shipment
  • 226mm Blade Edge Length / 388mm Overall Length / 2.0mm Blade Thickness / 51mm Blade Height / 228g
  

* Knife as pictured, just 1 is available. 

* High carbon steel chef knives will change colour (patina) in use, a small amount of care is required to prevent rust.

  
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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