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
* 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.
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