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Jiro Hand Forged Gyuto Knife Australia
Jiro Hand Forged Gyuto Knife Australia
Jiro Hand Forged Gyuto Knife Australia
Jiro Hand Forged Gyuto Knife Australia
Jiro Hand Forged Gyuto Knife Australia
Jiro Hand Forged Gyuto Knife Australia
$950

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Jiro Tsuchime Tagayasan | 210mm Gyuto Knife (Japanese)

Crafted completely by hand by Jiro Nakagawa of Nagano Japan is one of the most outstanding new knives in production.

 

Serial #061 is currently available, 1 only. 061 is not pictured herein, you can view the actual knife here.

  • Jiro Tsuchime Japanese Chef Knife
  • Jiro Nakagawa Blacksmith, Nagano Japan
  • 210mm Gyuto Knife - Japanese
  • Shirogami #1 (White) High Carbon Steel
  • Soft Iron Clad
  • Tagayasan Japanese Style Handle
  • Hand-Crafted and Hand-Forged in Japan
  • Hand sharpened using sword polishing technique
  • Finish sharpened on Uchigumori
  • Free International Shipment
  • Each Knife is Hand Engraved (on Tang and/or Blade):
    • Jiro San's Marking
    • Individual Serial Number
    • Date of Manufacturer
  • Each knife is supplied with hand written note, showing:
    • Serial number
    • Knife shape / profile
    • Knife steel
    • Handle shape
    • Knife size
    • Date of manufacture
  • 218mm Blade Edge Length | 370mm Overall Length | 4.9mm Blade Thickness | 52mm Heel Height | 234g
  

Japanese Kitchen Knives & Whetstones Australia

* These knives are hand forged and hand crafted, slight variation to size and finish is expected. Each knife is a work of art. #061 is not pictured herein.

* 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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