| Blade Length |
250 mm |
| Total Length |
370 mm |
| Steel |
AUS10 (Stainless) |
| Handle |
Black Pakkawood |
| Ferrule |
Stainless Steel |
| Rockwell |
60 |
| Height Spine to heel |
38 mm |
| Width at Spine |
2 mm |
| Weight |
187 grams |
| Bevel |
Double (50/50) |
The Blacksmith
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. Ittetsu Migaki are a great introduction to Japanese knives, or for the chef on a budget. They are stainless clad or sandwiched between two pieces of stainless steel with an Aogami (blue) Super steel core which provides some of the best edge retention you can find.
The Knife
The gyuto is an all purpose knife and the Japanese equivalent to the western chef's knife, and 210mm is the equivalent of the standard 8 inch variation of that knife. From slicing, dicing, chopping, and carving the gyuto can do it all, and this one in particular has a hybrid profile that has enough sweep to rock and a big enough flat spot on the heel to chop comfortably. The Blue core steel is incredibly easy to sharpen to hair popping levels, and with the stainless cladding you get all that performance with minimal exposed carbon to worry about rusting on you!
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.
- 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.
