Motokyuuichi Carbon Nashiji Hocho
Motokyuuichi Carbon Nashiji Hocho
Motokyuuichi Carbon Nashiji Hocho
Motokyuuichi Carbon Nashiji Hocho
Motokyuuichi Carbon Nashiji Hocho
Motokyuuichi Carbon Nashiji Hocho
Motokyuuichi Carbon Nashiji Hocho
Motokyuuichi Carbon Nashiji Hocho
Motokyuuichi Carbon Nashiji Hocho
Motokyuuichi Carbon Nashiji Hocho
Motokyuuichi Carbon Nashiji Hocho
Motokyuuichi Carbon Nashiji Hocho

Motokyuuichi Hamono

Motokyuuichi Carbon Nashiji | 210 Gyuto Knife (Aogami)

$214 Sale • Save

Forged by Motokyuuichi Hamono, this carbon line represents great value. Old school profile shape with a nice middle-weight grind.

  • Motokyuuichi Hamono Japanese Knife
  • 210mm Gyuto Knife
  • Nagasaki, Japan
  • Nashiji Finish
  • Aogami (Blue) #2, Soft Iron Clad*
  • Japanese Burned Oak Mono Handle
  • Handcrafted in Japan
  • Edge Length: 211mm | Overall Length: 367mm | Blade Height: 51mm | Weight: 189g
  • Blade Thickness: (A) 3.1 (B) 2.5 (C) 1.2

Japanese Knife Thickness Measurement Diagram

 

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

* Carbon steel requires care to prevent rust.

  
Japanese Kitchen Knives & Whetstones Australia

Japanese 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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