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Japanese Knife Sydney Togashi Kiritsuke Gyuto
Japanese Knife Sydney Togashi Kiritsuke Gyuto
Japanese Knife Sydney Togashi Kiritsuke Gyuto
Japanese Knife Sydney Togashi Kiritsuke Gyuto
Japanese Knife Sydney Togashi Kiritsuke Gyuto
Hitohira Togashi Custom | 240mm Kiritsuke Gyuto Knife (Shirogami / Stainless)
Hitohira Togashi Custom | 240mm Kiritsuke Gyuto Knife (Shirogami / Stainless)
Japanese Knife Sydney Togashi Kiritsuke Gyuto
$670

or 4 payments of $168 AUD w/ Afterpay

Hitohira Togashi Custom | 240mm Kiritsuke Gyuto Knife (Shirogami / Stainless)

This custom Togashi stainless clad, high carbon core kiritsuke gyuto (double bevel) is a new store favourite. Superior sharpness of forged white #1 with the convenience of stainless cladding. The knife is super tall for a 240 gyuto, thin behind the edge... ticking all the boxes.

  • Hitohira Togashi Japanese Knife
  • 240mm Kiritsuke Gyuto Knife
  • Togashi Blacksmith, Sakai Japan
  • Shirogami #1 (White) High Carbon Steel
  • Soft Stainless Clad
  • Handle Option:
    • Ho Wood & Buffalo Ferrule
    • Rosewood & Buffalo Ferrule
  • Saya Included 
  • Dual Bevel 50/50 Grind
  • Hand-Crafted in Japan
  • 227mm Blade Edge Length / 390mm Overall Length / 2mm 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.

 

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