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Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm
Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm
Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm
Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm
Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm
Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm
Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm
Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm
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  • Load image into Gallery viewer, Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm
  • Load image into Gallery viewer, Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm
  • Load image into Gallery viewer, Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm
  • Load image into Gallery viewer, Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm
  • Load image into Gallery viewer, Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm
  • Load image into Gallery viewer, Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm
  • Load image into Gallery viewer, Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm

Ittetsu Kurouchi Gyuto 210 mm + Petty 150 mm

Regular price
$363.16
Sale price
$363.16
Regular price
$453.95
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This is a great starter set for the Professional cook/chef looking to  up their game or the home cook who isn't afraid of the extra care involved in maintaining them. The Gyuto is the Japanese equivalent to a chef's knife and is arguably the most versatile knife shape available. They are adept at up and down chopping, rock chopping and slicing in addition to more intricate tasks once you've mastered using the tip of the knife. The petty was the second most utilized knife I had in my kit when cooking professionally (Gage speaking). They are great for professionals looking for a smaller knife for vegetable trimming and other tasks performed off the board. They are adept at any small random task that comes up throughout your prep shift. They are great for the home cook for breakfast and lunch or anytime you need a versatile knife that doesn't take up a ton of space. They are also great for a myriad of butchery tasks further adding to their versatility.

For more info on either of the knives follow the links below :

Petty 150 mm

Gyuto 210 mm

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • 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.

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