Togashi Kurouchi Gyuto Knife
Togashi Kurouchi Gyuto Knife
Togashi Kurouchi Gyuto Knife
Togashi Kurouchi Gyuto Knife
Togashi Kurouchi Gyuto Knife
Togashi Kurouchi Gyuto Knife
Togashi Kurouchi Gyuto Knife
Togashi Kurouchi Gyuto Knife
Togashi Kurouchi Gyuto Knife
Togashi Kurouchi Gyuto Knife
Togashi Kurouchi Gyuto Knife
Togashi Kurouchi Gyuto Knife
Togashi Kurouchi Gyuto Knife
Togashi Kurouchi Gyuto Knife

Hitohira (Togashi)

Hitohira Togashi Kurouchi | 240mm Kiritsuke Gyuto Knife

$518 Sale • Save

or 4 payments of $130 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
  • 240mm Kiritsuke Gyuto Knife
  • Togashi Blacksmith, Sakai
  • Shirogami #2 (White) High Carbon Steel
  • Soft Iron Clad
  • Tagayasan & Ebony Ferrule
  • Hand-Crafted in Japan
  • 226mm Blade Edge Length / 388mm Overall Length / 2.0mm Blade Thickness / 53mm Height / 197g
  

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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