Adding product to your cart
ABOUT THIS PRODUCT: Ittetsu Nashiji Gyuto 210 mm
Click to learn more
Blade Length |
210 mm |
Total Length |
360mm |
Steel |
Aogami (blue) #2 |
Handle |
Walnut |
Ferrule |
Ebony w/ Maple |
Rockwell |
61-62 |
Height Spine to heel |
46mm |
Width at Spine |
3mm |
Weight |
166 grams |
Forged by a group of blacksmiths working out of Sanjo City, Japan. Ittetsu Nashiji are a great introduction to Japanese knives, or for the chef on a budget. Clad or sandwiched between two pieces of stainless steel the core Aogomi (blue) #2 steel provides some of the best edge retention you can find. The sweeping profile of this knife defers from what would be typical for a Japanese knife which would generally be flatter. This makes this knife a great option for those who prefer to use more of a rocking motion that a push and pull motion.
The Gyuto is the Japanese equivalent to the western style Chefs knife and is easily the most versatile shape available. It's adept and slicing tasks and working with small, medium and large vegetables in addition to being suitable for breaking down fish and other butchery tasks.
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.
customers love their sharp knife
Mark C.
Nice weight and thickness with a razor sharp edge.
Jeff
This is my first carbon gyuto. I've only used it once so far to chop the ingredients for a pico de gallo, I was absolutely amazed at the sharpness out of the box. Of the 10 roma tomatoes I diced, none ripped, a new record for me. As noted in the description, this knife is a bit more rounded and I had to adjust some to use more of the flat edge, just a tad further down the blade than I'm used to but no big deal. I'm a newbie home cook so technique it probably all wrong anyway.
Mark C.
Nice weight and thickness with a razor sharp edge.
Jeff
This is my first carbon gyuto. I've only used it once so far to chop the ingredients for a pico de gallo, I was absolutely amazed at the sharpness out of the box. Of the 10 roma tomatoes I diced, none ripped, a new record for me. As noted in the description, this knife is a bit more rounded and I had to adjust some to use more of the flat edge, just a tad further down the blade than I'm used to but no big deal. I'm a newbie home cook so technique it probably all wrong anyway.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device