Original: $129.17
-65%$129.17
$45.21The Story
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2 Clad SUS410 Stainless Steel
Blade Finish: Tsuchime
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Black Plywood
Bolster: Stainless Steel
Blade Size: 180mm
Weight: 167g
With a beautifully hammered Tsuchime finish, this model is made in Japan from a highly performing Aogami #2 (Blue Steel) cutting core and features SUS410 Stainless Steel cladding, offering an excellent balance between maintenance and edge retention.
Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2 Clad SUS410 Stainless Steel
Blade Finish: Tsuchime
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Black Plywood
Bolster: Stainless Steel
Blade Size: 180mm
Weight: 167g
With a beautifully hammered Tsuchime finish, this model is made in Japan from a highly performing Aogami #2 (Blue Steel) cutting core and features SUS410 Stainless Steel cladding, offering an excellent balance between maintenance and edge retention.
Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.
