Hand crafted in Kochi, Japan from Shirogami (white) high carbon steel, this elegant line of knives have a lovely profile and grind... thin enough for high performance, without settling on longevity. A superb option as a main knife for the professional chef or serious home cook.
- Tadokoro Japanese Knife
- 210mm Kiritsuke Gyuto Knife
- Double Bevel Grind
- Tosa-Kochi, Japan
- Shirogami (White) #2
- Soft Iron Clad
- Ebony Wood Handle, Pakka Ferrule
- Hand-Crafted in Japan
- 348mm Overall Length / 194mm Blade Edge Length / 2.4mm Blade Thickness / 41mm Height / 162g
* Our Japanese knives are hand crafted, small variation to size and colour may occur
* High carbon knives require some care to prevent rust, they will patina (change colour) in use.
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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