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Ittetsu Kurouchi Gyuto + Petty combo
Ittetsu Kurouchi Gyuto + Petty combo
Ittetsu Kurouchi Gyuto + Petty combo
Ittetsu Kurouchi Gyuto + Petty combo
Ittetsu Kurouchi Gyuto + Petty combo
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Ittetsu Kurouchi Gyuto + Petty combo

Regular price
$374.96
Sale price
$374.96
Regular price
$499.95
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Unit price
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This is a great pair of knives for any professional cook/chef looking to upgrade their set and get into Iron clad knives which are tons of fun to both use and sharpen though they do require a bit of extra care to avoid rust and discolouration. They would also suit the discerning home cook looking for an upgrade and who isn't afraid of the extra maintenance involved with owning a carbon steel knife.

The Gyuto is the japanese equivalent to a chef's knife and would function as your do it all knife. Great for slicing, chopping and more intricate work, The petty is great for all those small tasks that come up throughout your prep day and is a fantastic option to leave on your station during service as it doesn't take up too much space but is super versatile as well, petty's are great for butchery work as well like breaking down chickens or de-boning larger pieces of meat like pork shoulder.

*You'll notice the handles in the picture do not match, the walnut handle on the gyuto without a ferrule is the normal handle for these knives but we don't have the petty with the matching handle in stock at the moment, additional discount applied because of this.

For more specific information on either of these knives please follow the links below :

Petty 150 mm

Gyuto 240 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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