Japanese Chef Knife Kiritsuke Gyuto Honyaki Knives Japan
Japanese Chef Knife Kiritsuke Gyuto Honyaki Knives Japan
Japanese Chef Knife Kiritsuke Gyuto Honyaki Knives Japan
Japanese Chef Knife Kiritsuke Gyuto Honyaki Knives Japan
Japanese Chef Knife Kiritsuke Gyuto Honyaki Knives Japan
Japanese Chef Knife Kiritsuke Gyuto Honyaki Knives Japan
Japanese Chef Knife Kiritsuke Gyuto Honyaki Knives Japan
Japanese Chef Knife Kiritsuke Gyuto Honyaki Knives Japan
Japanese Chef Knife Kiritsuke Gyuto Honyaki Knives Japan
Japanese Chef Knife Kiritsuke Gyuto Honyaki Knives Japan
Japanese Chef Knife Kiritsuke Gyuto Honyaki Knives Japan
Japanese Chef Knife Kiritsuke Gyuto Honyaki Knives Japan

Hitohira Kikuchiyo Mizu Honyaki | 240mm Kiritsuke Gyuto Knife (Aogami)

$2,390 Sale Save

The pinnacle of performance and craftsmanship, this will be one of the last Kikuchiyo Kambei Honyaki ever made. Kiritsuke Gyuto honyaki knives are quite rare in themselves, as are Aogami honyaki, add to this a persimmon handle and you have a collectors item in the making. 

  • Hitohira Kikuchiyo Mizu Honyaki Knife
  • 240mm Kiritsuke Gyuto Knife
  • Kikuchiyo Blacksmith, Sakai Japan
  • Kambei Sharpener
  • Aogami (Blue) #2 High Carbon Steel
  • Honyaki Construction
  • Persimmon Handle & Buffalo Ferrule
  • No Saya Included 
  • Hand-Forged & Hand-Crafted in Japan
  • Free International Shipment
  • 230mm Blade Edge Length / 392mm Overall Length / 3.1mm Blade Thickness / 44mm Blade Height / 214g
  

* 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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