Best To Use
(click on icons for more knives)
*****
Description coming soon. You can contact us for any additional information.
*****
Specifications:
Blade shape: | Gyuto |
Steel type: | Aogami #2 |
Hardness (HRC scale): | 62-63 |
Overall length: | 350mm (13.8") |
Blade length: | 210mm (8.3") |
Blade height:
|
50mm (2") |
Spine thickness: | 2.6mm (0.1") |
Weight: | 170g (6 oz) |
Handle length: | 127mm (5") |
Handle type / wood: | Japanese / Rosewood |
Blacksmith: | Takeshi Saji |
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.