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Ittetsu Nashiji Gyuto 240 mm  + Petty 120 mm Combo
Ittetsu Nashiji Gyuto 240 mm  + Petty 120 mm Combo
Ittetsu Nashiji Gyuto 240 mm  + Petty 120 mm Combo
Ittetsu Nashiji Gyuto 240 mm  + Petty 120 mm Combo
Ittetsu Nashiji Gyuto 240 mm  + Petty 120 mm Combo
  • Load image into Gallery viewer, Ittetsu Nashiji Gyuto 240 mm  + Petty 120 mm Combo
  • Load image into Gallery viewer, Ittetsu Nashiji Gyuto 240 mm  + Petty 120 mm Combo
  • Load image into Gallery viewer, Ittetsu Nashiji Gyuto 240 mm  + Petty 120 mm Combo
  • Load image into Gallery viewer, Ittetsu Nashiji Gyuto 240 mm  + Petty 120 mm Combo
  • Load image into Gallery viewer, Ittetsu Nashiji Gyuto 240 mm  + Petty 120 mm Combo

Ittetsu Nashiji Gyuto 240 mm + Petty 120 mm Combo

Regular price
$366.95
Sale price
$366.95
Regular price
$488.00
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This is the perfect pairing for the professional chef/cook looking to upgrade their set. Featuring really comfortable walnut handles that are sort of a mix of western and Japanese style and really incredible Aogami (Blue #2) carbon steel they offer fantastic value. They aren't terrible thin at the spine but do taper down very nicely to the cutting edge providing a good feel in the hand and exceptional cutting feel. They are very light overall knives which isn't for everyone of course but is definitely our taste here at the shop. 

The Gyuto in the is set is a 240 mm which is capable of just about anything you will come across in the kitchen, great for slicing, chopping larger vegetables and even more intricate work like brunoise shallot and garlic. The petty knife will take care of the rest, great for garnish work, working off the board in your hands and is even great for most butchery tasks as well. 

Petty 120 mm 

Gyuto 240 mm 

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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