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Ittetsu Nashiji Gyuto 240 mm
Ittetsu Nashiji Gyuto 240 mm
Ittetsu Nashiji Gyuto 240 mm
Ittetsu Nashiji Gyuto 240 mm
Ittetsu Nashiji Gyuto 240 mm
Ittetsu Nashiji Gyuto 240 mm
Ittetsu Nashiji Gyuto 240 mm
Ittetsu Nashiji Gyuto 240 mm
Ittetsu Nashiji Gyuto 240 mm
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  • Load image into Gallery viewer, Ittetsu Nashiji Gyuto 240 mm
  • Load image into Gallery viewer, Ittetsu Nashiji Gyuto 240 mm
  • Load image into Gallery viewer, Ittetsu Nashiji Gyuto 240 mm
  • Load image into Gallery viewer, Ittetsu Nashiji Gyuto 240 mm
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Ittetsu Nashiji Gyuto 240 mm

Regular price
$239.96
Sale price
$239.96
Regular price
$299.95
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Blade Length 240 mm
Total Length 383 mm
Steel Aogami (blue) #2
Handle Walnut
Ferrule Stainless 
Rockwell 61-62
Height Spine to heel 49 mm
Width at Spine 3 mm
Weight 217 grams

The Gyuto is the Japanese equivalent to a chef's knife and is arguably the most versatile knife shape available. The 240 mm gyuto is especially versatile as the added length makes it adept at slicing tasks and dealing with larger vegetables. Once you get comfortable with it's size it's great at smaller more intricate preparations as well and we would argue an essential for any professional cook/chef. 

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. 

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.

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