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  • Shirogami #1 (61 Hrc)
  • Stainless Sanmai
  • Varnished oak handle

Gyuto

This Gyuto is the Japanese version of a traditional Western chef's knife. Characterized by a long, wide blade, it's suitable for all cutting tasks, including in tight spaces. Compatible with various cutting techniques, it's ideal for red meat, fish, poultry, fruits, and vegetables. An essential in any knife collection.

Shirogami Carbon Steel

This fine-grain carbon knife is made from Japanese Shirogami steel. It sharpens better than any other steel, but requires careful drying after each use. Well-maintained, it surpasses any stainless steel knife in cutting finesse. A patina will form on the core steel, leading to discoloration, which also protects against rust.

Carbon Steel

This knife is made from carbon steel, requiring more maintenance than stainless steel. It sharpens more easily than stainless steel but can rust without proper care. Carbon steel knives also form a patina when used, which slightly protects against rust but discolors the steel. Patina is a natural process, giving the blade a unique character. Read more about carbon steel on the following page: All about carbon steel.

Stainless Cladding

Stainless steel cladding acts as a solid, reliable veneer for your knife. 2 layers of stainless steel protect the core steel, keeping the knife in excellent condition while allowing flexibility.

Specification

Product Details
Type Knife
Category Knives
Series Tsunehisa Shirogami
Color Purple
Weight 185 grams
Details Blade
Steel Type Carbon
Type of knife Gyuto, Chef's knife
Steel grade Shirogami #1
Hardness(Rockwell HRC) 61
Blade height 48 mm
Blade finish Migaki
Origin of steel Japanese
Blade length 240 mm
Total length 390 mm
Blade Thickness (heel) 3.1 mm
Blade Thickness (centre) 1.9 mm
Blade Thickness (1cm from tip) 0.6 mm
Sharpening Double Bevel
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Details Handle
Handle Type Japanese (Wa)
Handle Material Oak wood
Handle length 140 mm
Right or Left Handed Left- and Right-handed
UPC