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Hitohira Togashi Yohei Mizu Honyaki | 240mm Mt Fuji Gyuto Knife (Shirogami) #015
Hitohira Togashi Yohei Mizu Honyaki | 240mm Mt Fuji Gyuto Knife (Shirogami) #015
Hitohira Togashi Yohei Mizu Honyaki | 240mm Mt Fuji Gyuto Knife (Shirogami) #015
Hitohira Togashi Yohei Mizu Honyaki | 240mm Mt Fuji Gyuto Knife (Shirogami) #015
Hitohira Togashi Yohei Mizu Honyaki | 240mm Mt Fuji Gyuto Knife (Shirogami) #015
Hitohira Togashi Yohei Mizu Honyaki | 240mm Mt Fuji Gyuto Knife (Shirogami) #015
Hitohira Togashi Yohei Mizu Honyaki | 240mm Mt Fuji Gyuto Knife (Shirogami) #015
Hitohira Togashi Yohei Mizu Honyaki | 240mm Mt Fuji Gyuto Knife (Shirogami) #015
$3,150

Hitohira Togashi Yohei Mizu Honyaki | 240mm Mt Fuji Gyuto Knife (Shirogami) #015

The pinnacle of performance and craftsmanship, this fine Honyaki knife is an extremely rare example. Mt Fuji hamon are very hard to obtain, especially with persimmon handle like included here.

 

Just 1 knife is available, pictured herein.

  • Hitohira Togashi Yohei Mizu Honyaki
  • 240mm Gyuto Knife
  • Mt Fuji Hamon
  • Serial # 015
  • Togashi Blacksmith, Sakai Japan
  • Yohei Sharpener
  • Shirogami (White) #1 High Carbon Steel
  • Honyaki Construction
  • Persimmon Handle & Buffalo Ferrule
  • Saya Included
  • Hand-Forged & Hand-Crafted in Japan
  • Free International Shipment
  • 227mm Blade Edge Length / 388mm Overall Length / 2.9mm Blade Thickness / 49mm Blade Height / 175g
  

* 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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