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

or 4 payments of $212 AUD w/ Afterpay

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
  • Makassar Ebony Handle & Buffalo Ferrule
  • Hand-Crafted in Japan
  • 200mm Blade Edge Length / 358mm Overall Length / 48mm Blade Height / 183g
  • Blade Thickness: (A) 2.2 (B) 1.9 (C) 0.8
Japanese Knife Thickness Measurement Diagram


  

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..

** Pictures and dimensions are an indication / example only. Each knife and handle will vary slightly, these are examples of 1 picked at random. 


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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