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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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