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Kenji Togashi Mizu Honyaki Knife
Kenji Togashi Mizu Honyaki Knife
Kenji Togashi Mizu Honyaki Knife
Kenji Togashi Mizu Honyaki Knife
Kenji Togashi Mizu Honyaki Knife
Kenji Togashi Mizu Honyaki Knife
Kenji Togashi Mizu Honyaki Knife
Kenji Togashi Mizu Honyaki Knife
$2,315

Hitohira Togashi Yohei Mizu Honyaki | 240mm Gyuto Knife (Shirogami) #042

The pinnacle of performance and craftsmanship, a Shirogami #1 mizu honyaki from master blacksmith, Kenji Togashi. The hamon on this knife really pops, it also has some banding in parts. Topping it off is a rare, and spectacular kurokaki persimmon handle.

  • Hitohira Togashi Yohei Honyaki Knife
  • 240mm Gyuto Knife
  • Serial #042
  • Togashi Blacksmith, Sakai Japan
  • Yohei Sharpener, Sakai Japan
  • Taihei Handle Maker
  • Shirogami (White) #1 Carbon Steel
  • Honyaki Construction
  • Persimmon Handle & Buffalo Ferrule
  • Saya Included
  • Hand-Forged & Hand-Crafted in Japan
  • Free International Shipment
  • 229mm Blade Edge Length / 389mm Overall Length / 2.3mm Blade Thickness / 50mm Blade Height / 181g
  

* 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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