Tadafusa Gyuto Chef Knife
Tadafusa Gyuto Chef Knife
Tadafusa Aogami | 210mm Gyuto Knife (Stainless Clad)
Tadafusa Gyuto Chef Knife
Tadafusa Gyuto Chef Knife
Tadafusa Gyuto Chef Knife
Tadafusa Gyuto Chef Knife
Tadafusa Aogami | 210mm Gyuto Knife (Stainless Clad)
Tadafusa Gyuto Chef Knife
Tadafusa Gyuto Chef Knife

Tadafusa Aogami | 210mm Gyuto Knife (Stainless Clad)

$267 Sale Save

or 4 payments of $67 AUD w/ Afterpay

Crafted in Niigata Japan from Aogami (blue) steel high carbon (one of the sharpest steels) core/edge, with stainless cladding (for ease of maintenance). The handle is a stand-out, what is called a "fusion" - half way between a western handle (comfortable for most) and the Japanese style. At this price there is very little that comes close to the performance. The perfect introduction to carbon steel and Japanese knives.

  • Tadafusa Japanese Chef Knife
  • 210mm Gyuto Knife
  • Aogami (Blue) #2 - High Carbon Steel
  • Soft Stainless Cladding 
  • Walnut Fusion Handle
  • Crafted in Japan
  • Edge Length: 210mm Overall Length: 348mm | Blade Height: 46mm | Weight: 181g
  • Blade Thickness: (A) 3.2 (B) 2.2 (C) 0.7

Japanese Knife Thickness Measurement Diagram


* As our Japanese kitchen knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.

* High carbon steel (found in the core / edge of this chef knife) will change colour (patina) over time. Some care is required 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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