Togashi Stainless Clad Gyuto Knife Japanese Chef Knives Sydney
Togashi Stainless Clad Gyuto Knife Japanese Chef Knives Sydney
Togashi Stainless Clad Gyuto Knife Japanese Chef Knives Sydney
Togashi Stainless Clad Gyuto Knife Japanese Chef Knives Sydney
Togashi Stainless Clad Gyuto Knife Japanese Chef Knives Sydney
Togashi Stainless Clad Gyuto Knife Japanese Chef Knives Sydney
Togashi Stainless Clad Gyuto Knife Japanese Chef Knives Sydney
Togashi Stainless Clad Gyuto Knife Japanese Chef Knives Sydney
Togashi Stainless Clad Gyuto Knife Japanese Chef Knives Sydney
Togashi Stainless Clad Gyuto Knife Japanese Chef Knives Sydney

Hitohira (Togashi)

Hitohira Togashi Custom | 210mm Gyuto Knife (Aogami / Stainless)

$848 Sale • Save

This Gyuto knife is a special little number, one of the personal favourite knives of the Togashi workers in Sakai, rarely found for sale.

 

With an Aogami #1 core and stainless cladding, it's a comfortable knife with lovely balance and good F&F. Topped with a high end ebony octagonal Japanese style handle, this is a great combination of materials, weight and geometry.

  • Hitohira Togashi Japanese Chef Knife
  • 210mm Gyuto Knife
  • Togashi Blacksmith, Sakai Japan
  • Aogami #1 (Blue) High Carbon Steel
  • Soft Stainless Clad
  • Ebony Handle & Buffalo Ferrule
  • Hand-Crafted in Japan
  • 200mm Blade Edge Length / 358mm Overall Length / 2mm Blade Thickness / 48mm Blade Height / 183g
  

Japanese Kitchen Knives & Whetstones Australia

 

* This knife has a high carbon steel core (edge) and stainless cladding, the high carbon component requires a small amount of care to prevent surface rust. 

 

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.

 

    Customer Reviews

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

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    Oscar Solomon - GRECA Executive Chef

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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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    Nicola - Chef / Knife Connoisseur

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