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Hitohira Japanese Knife Sydney
Hitohira Japanese Knife Sydney
Hitohira Japanese Knife Sydney
Hitohira Japanese Knife Sydney
Hitohira Japanese Knife Sydney
Hitohira Japanese Knife Sydney
Hitohira Japanese Knife Sydney
$427

$550

or 4 payments of $107 AUD w/ Afterpay

Hitohira Kikuchiyo Kyuzo | 240mm Shiro Gyuto Knife (Shirogami, Aogami or Ginsan)

Crafted in Sakai, Japan by renowned blacksmith Kikuchiyo and sharpened by the now famous Kyuzo sharpener, these stunning knives are available in very limited numbers. With a comfortable Japanese style WA sakura and ebony handle, these very special Gyuto represent outstanding quality and value.

 

Now available with your choice of either Shirogami (white) # 2 or Aogami (blue) # 2 high carbon and Ginsan S3 (stainless) steels

  • Hitohira Kikuchiyo Kyuzo Japanese Kitchen Knife
  • 240mm Shiro Gyuto Knife
  • Kikuchiyo Blacksmith
  • Kyuzo Sharpener
  • Steel Choice:
    • Shirogami (White) #2, Soft Iron Clad - High Carbon
    • Aogami (Blue) #2, Soft Iron Clad - High Carbon
    • Ginsan S3, Stainless Clad - Stainless
  • Sakura Timber Handle, Ebony Ferrule - Carbon Steels
  • Ho Wood Handle, Buffalo Ferrule - Ginsan Knife
  • Hand-Crafted in Japan
  • 232mm Blade Edge Length / 392mm Overall Length / 3.7mm Blade Thickness / 49mm Blade Height / 194g
  

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

* Non stainless steel kitchen knives require a small amount of care to prevent surface rust. Even though this can easily be removed if it does occur, we recommend you hand wash and thoroughly dry after each use, do not use a dishwasher. For extended storage, coat in an oil like our Tsubaki.

  
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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