Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife
Togashi Kiritsuke Gyuto Knife

Hitohira (Togashi)

Hitohira Togashi Kurouchi | 210mm Kiritsuke Gyuto Knife

$489 Sale • Save

or 4 payments of $122 AUD w/ Afterpay

Crafted by one of the most respected blacksmiths in Japan from Shirogami high carbon steel, this Gyuto has a great feel in hand with a good level of fit and finish. It is slightly on the thicker side of Japanese kitchen knives, a great workhorse that still performs well. 

  • Hitohira Togashi Japanese Knife
  • 210mm Kiritsuke Gyuto Knife
  • Togashi Blacksmith, Sakai
  • High Carbon Steel:
    • Shirogami (White) #2 - with Tagayasan handle
    • Aogami (Blue) #2 - with Sakura handle
  • Soft Iron Clad
  • Handle Type (Please Select):
    • Tagayasan & Ebony Ferrule
    • Sakura & Double Ebony
  • Hand-Crafted in Japan
  • 199mm Blade Edge Length / 360mm Overall Length / 2.1mm Blade Thickness / 51mm Height / 183g
  

Japanese Kitchen Knives & Whetstones Australia

* Non stainless steel kitchen knives require 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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