Togashi Japanese Knife
Togashi Japanese Knife
Togashi Japanese Knife
Togashi Japanese Knife
Togashi Japanese Knife
Togashi Japanese Knife
Togashi Gyuto Knife - Japanese Kitchen Knives Australia
Togashi Gyuto Knife - Japanese Kitchen Knives Australia
Togashi Gyuto Knife - Japanese Kitchen Knives Australia
Togashi Japanese Knife
Togashi Japanese Knife
Togashi Japanese Knife
Togashi Japanese Knife
Togashi Japanese Knife
Togashi Japanese Knife
Togashi Gyuto Knife - Japanese Kitchen Knives Australia
Togashi Gyuto Knife - Japanese Kitchen Knives Australia
Togashi Gyuto Knife - Japanese Kitchen Knives Australia

Hitohira Togashi Kurouchi | 240mm Gyuto Knife (Shirogami)

$449 Sale Save

or 4 payments of $112 AUD w/ Afterpay

Crafted by one of the most respected blacksmiths in Japan from Shirogami high carbon steel, this Gyuto has a great feel in hand with an impressive grind. It is on the thicker side of Japanese kitchen knives, suited to those that like a little more weight in their knife. 

  • Hitohira Togashi Kitchen Knife
  • 240mm Gyuto Knife
  • Togashi Blacksmith, Sakai
  • Shirogami (White) #2 High Carbon Steel
  • Soft Iron Clad
  • Handle Choice (Select Above):
    • Tagayasan & Ebony Ferrule
    • Cherry Wood & Buffalo Ferrule
  • Hand-Crafted in Japan
  • 234mm Blade Edge Length / 392mm Overall Length / 3.5mm Blade Thickness / 52mm / 239g
  

Japanese Kitchen Knives & Whetstones Australia

* 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 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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    A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.

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    ProTooling are unrivalled in product knowledge, knife diversity and above all a burning desire to provide true quality craftsmanship. It truly inspires us as chefs, cooks and craftsman alike to reflect on our own depth of knowledge, skills and industry awareness when surrounded by such informed professionals like ProTooling.

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    Oscar Solomon - GRECA Executive Chef

    The team at ProTooling are master at their craft and incredibly kind and helpful while do so! Every time I drop my knives off, I feel a sense of relief as I know how well looked after they are. Love this place and the team - thanks for everything you do ProTooling!

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    Ismat - Recipe Developer / Photo Chef

    I have built a very strong relationship with ProTooling. Paul (the owner) has a very good attitude and that reflects in the products he stands behind. He provides only the best quality through all of the good relationships he has been able to grow throughout the years with the top craftsmen in Japan. He and his staff are amazing. Keep up the good work.

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