Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife
Hitohira Togashi Kasumi Gyuto Knife

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

$875 Sale Save

New from Hitohira Japan, the Togashi Kasumi series is a hand crafted Stainless Clad, White #1 with an Ebony & Buffalo handle. 

 

These knives have a bit more weight than most Japanese knives, a great workhorse that's easy to sharpen and maintain. One of our new favourites in store, a great compliment to your laser.

  • Hitohira Togashi Japanese Chef Knife
  • 240mm Kiritsuke Gyuto Knife
  • Kenji Togashi Blacksmith
  • Osaka, Sakai Japan
  • Kasumi Finish 
  • Shirogami (White) #1, Soft Stainless Clad
  • Ebony & Buffalo Ferrule
  • Saya Not Included 
  • Hand-Crafted in Japan
  • 228mm Blade Edge Length / 389mm Overall Length / 2mm Blade Thickness / 56mm Blade Height / 234g
  

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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