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Togashi Honyaki Knife Australia Gyuto
Togashi Honyaki Knife Australia Gyuto
Togashi Honyaki Knife Australia Gyuto
Togashi Honyaki Knife Australia Gyuto
Togashi Honyaki Knife Australia Gyuto
Togashi Honyaki Knife Australia Gyuto
$3,350

Hitohira Togashi Yohei Mizu Honyaki | 240mm Gyuto Knife (Aogami) #009

The pinnacle of performance and craftsmanship, this fine Honyaki knife is about as rare as it gets. Aogami (blue steel) honyaki are extremely hard to produce with many sharpeners not able to work with such hard steel. This particular knife is not sharpened by Togashi as is the case with their knives on normal occasion, it has been finished by one of Sakai's greatest, Yohei San.

 

Completing this amazing piece is an extremely rare Masur Birch timber handle. Only 1 is available here, there are just 2 in existence. 

  • Hitohira Togashi Yohei Honyaki Kitchen Knife
  • 240mm Gyuto Knife
  • Togashi Blacksmith, Sakai Japan
  • Yohei Sharpener
  • Taihei Handle Maker
  • Aogami (Blue) #1 High Carbon Steel
  • Honyaki Construction
  • Masur Birch Handle & Buffalo Ferrule
  • Saya Included
  • Hand-Forged & Hand-Crafted in Japan
  • Free International Shipment
  • 226mm Blade Edge Length / 386mm Overall Length / 2.5mm Blade Thickness / 49mm Blade Height / 182g
  

* Knife as pictured, just 1 is available. 

* High carbon steel chef knives will change colour (patina) in use, a small amount of care is required to prevent rust.

  
Japanese Kitchen Knives & Whetstones Australia

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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