Yoshikazu Ikeda Honyaki Gyuto Knife
Yoshikazu Ikeda Honyaki Gyuto Knife
Yoshikazu Ikeda Honyaki Gyuto Knife
Yoshikazu Ikeda Honyaki Gyuto Knife
Yoshikazu Ikeda Honyaki Gyuto Knife
Yoshikazu Ikeda Honyaki Gyuto Knife
Yoshikazu Ikeda Honyaki Gyuto Knife
Yoshikazu Ikeda Honyaki Gyuto Knife
Yoshikazu Ikeda Honyaki Gyuto Knife
Yoshikazu Ikeda Honyaki Gyuto Knife
Yoshikazu Ikeda Honyaki Gyuto Knife
Yoshikazu Ikeda Honyaki Gyuto Knife

Ikeda Japan

Ikeda Honyaki | 240mm Gyuto Knife (Shirogami)

$1,945 Sale • Save

From renowned Ikeda blacksmiths, a slightly thicker honyaki to what we normally see from Sakai. These are abura (oil) quenched but sharpness potential is very high. 

  • Ikeda Honyaki Japanese Knife
  • Blacksmith: Yoshikazu Ikeda
  • 240mm Gyuto Knife
  • Shirogami (White) #3 High Carbon Steel
  • Honyaki Construction, Abura (Oil) Quenched
  • Ebony Handle & Buffalo Ferrule
  • Hand-Forged & Hand-Crafted in Japan
  • Free International Shipment
  • 234mm Blade Edge Length / 390mm Overall Length / 2.7mm Blade Thickness / 48mm Blade Height / 223g
  

* High carbon steel chef knives will change colour (patina) in use, 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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    A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.

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