Ittetsu Tsuchime Kurouchi Gyuto 245 mm

Sale price
$323.95
Regular price
$359.95
You save
$36 (11%)
Taxes and shipping calculated at checkout
Only 1 left in stock!

Pickup currently unavailable at Etobicoke

Check availability at other stores
SPECIFICATIONS
Blade Length 247 mm
Total Length 405 mm
Steel Aogami (Blue Super) Stainless clad
Handle Bocote
Ferrule Gods wood Ash 
Rockwell 62-63
Height Spine to heel 48 mm
Width at Spine 2.01 mm
Weight grams
Bevel Double(50/50)

The Blacksmith

Hokiyama knives come to us from Tosa City, Kochi Prefecture, Japan. The history of can be traced back 800 years and is rooted in traditional forging techniques developed over the centuries coupled with new age techniques (roll forging and stamping) that make for some really beautiful knives at affordable prices. They also make the Tosaichi and Sakon Ginga lines, which are very practical, high performing workhorses, at an excellent price point, making them popular amongst both industry chefs and home cooks!

Ittetsu is the shop's house brand and we've been working for a long time to find high performing, affordable knives to offer our customers. These knives offer great value and durability, as they are made very efficiently and hand sharpened. Knives from this Ittetsu line are balanced forward but are overall quite light. They are thin at the spine and come quite thin behind the edge for a great cutting feel. This series of knives feature a stainless clad, Aogami-super core hardened to 62-63. While the term “laser” is very subjective we don’t often see knives much thinner and lighter than these. Practical and fun to use, we can’t see anyone being disappointed by one of these!


The Knife

The Gyuto is the Japanese equivalent to the Western style Chefs knife and is the most versatile shape available. Suitable for slicing, dicing, chopping using whatever cutting style is comfortable to you, there is little this shape cannot accomplish in the kitchen. If you are a home cook or a professional looking for one knife to do it all, look no further. 


Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
CARE INSTRUCTIONS

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

  • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
  • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
  • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
  • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
SHIPPING & RETURNS

All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

We offer free shipping on orders over $150 CAD / $120 USD in the US and Canada.

Curbside pick-up is available at both our Hamilton and Etobicoke locations.

To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

More questions? Check out our shipping policy, our return policy, or reach out to us directly.

KNIFE SHAPE

THE GYUTO

The Gyuto is the Japanese equivalent to the western style chef’s knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be.

STEEL TYPE

AOGAMI SUPER

AKA Blue Super: This steel is considered by many to be the best carbon steel available for knife making. Containing elevated levels of carbon, chromium and tungsten and with the addition of molybdenum it is easy to sharpen, gets super sharp, is less reactive to rust, and is less brittle (compared to other carbon steels).

Chemical Composition:
C 1.4-1.5% | Cr 0.3-0.5% | W 2.0-2.5% | Mo 0.3-0.5% | V 0.5%

COMPOSITION

STAINLESS CLAD

MODERATE MAINTENANCE

Stainless clad knives have two softer outer layers of stainless steel around a harder core layer of carbon steel. The clad line (wavy line near the cutting edge of the knife) is where the layers of stainless steel end. Past this point, the exposed carbon steel is susceptible to rust or discoloration. This edge will develop a patina (a darkening of the steel; blue, dark grey, sometimes black colouration of the blade) no matter how well they are cared for. Stainless clad knives are great for those who want the easy sharpening of a carbon steel coupled with the rust resistant properties of stainless steel.

THE BLACKSMITH

ITTETSU

Ittetsu works to create high-performing, affordable knives for entry-level cooks around the world. Their blades are machine-forged, then assembled, sharpened, and polished by hand. This process ensures each knife meets their standard of durability and quality, while offering great value. Their knives are extremely consistent, hold up in the kitchen, and also make great gifts.

RECENTLY VIEWED

RECOMMENDED FOR YOU

REVIEWS