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 | 240mm Gyuto Knife (Aogami / Stainless)

$895 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
  • 240mm Gyuto Knife
  • Togashi Blacksmith, Sakai Japan
  • Aogami #1 (Blue) High Carbon Steel
  • Soft Stainless Clad
  • Ebony & Buffalo Ferrule
  • Saya Not Included 
  • Hand-Crafted in Japan
  • 226mm Blade Edge Length / 388mm Overall Length / 2.1mm Blade Thickness / 50mm Blade Height / 207g
  

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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    Anjali - Sous Chef, Saint Peter

    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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    Nicola - Chef / Knife Connoisseur

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