Tetsujin Kiritsuke Knife Sydney Australia
Tetsujin Kiritsuke Knife Sydney Australia
Tetsujin Kiritsuke Knife Sydney Australia
Tetsujin Kiritsuke Knife Sydney Australia
Tetsujin Kiritsuke Knife Sydney Australia
Tetsujin Kiritsuke Knife Sydney Australia
Tetsujin Kiritsuke Knife Sydney Australia
Tetsujin Kiritsuke Knife Sydney Australia
Tetsujin Kiritsuke Knife Sydney Australia
Tetsujin Kiritsuke Knife Sydney Australia
Tetsujin Kiritsuke Knife Sydney Australia
Tetsujin Kiritsuke Knife Sydney Australia

Tetsujin Kasumi | 210mm Kiritsuke Gyuto Knife (Ginsan)

$639 Sale Save

or 4 payments of $160 AUD w/ Afterpay

Tetsujin is an extremely desirable knife, hand-crafted by 2 highly skilled individuals. Heat treatment from Tamura Toru is impressive to say the least, the sharpening from Naohito Myojin is next level. For knife enthusiasts, these would be in the top 5 knives you must try.

    • Tetsujin Japanese Kiritsuke Gyuto Knife
    • Tachi Series / Finish
    • Toru Tamura 田村 徹
    • Sharpener: Naohito Myojin
    • 210mm Kiritsuke Gyuto Knife
    • Yasuki Silver #3 (Ginsan)
    • Stainless Cladding
    • Taihei Rosewood Handle, Buffalo Ferrule **
    • Hand-Crafted in
  • Kochi, Japan
  • Edge Length: 199mm |Overall Length: 351mm | Blade Height: 47mm | Weight: 158g
  • Blade Thickness: (A) 3.0 (B) 2.6 (C) 0.4

Japanese Knife Thickness Measurement Diagram

  

** Please note that buffalo horn (used to craft this knife's ferrule at the top of the handle) varies quite widely in colour (from near-black to light blonde).

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

 

  
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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