Best To Use
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Specifications:
Blade shape | Gyuto |
Steel type | VG-10 |
Hardness (HRC scale) | 60-61 |
Overall length: | 368mm (14.5") |
Blade length | 240mm (9.5") |
Blade height: |
50mm (2") |
Spine thickness:
|
2.6 mm (0.1") |
Weight: | 260g (9.3 oz) |
Handle length: | 120mm (4.7") |
Handle type / wood | Western / Black Micarta |
Blacksmith | Tojiro |
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.