Click the links below for more information on the knives included
Ittetsu Tafu Gyuto 240 mm
Ittetsu Tafu Santoku 165 mm
Ittetsu Tafu
Ittetsu is the shops house brand and we've been working for a long time to find high performing, affordable knives to offer our customers. These are made for us in the Echizen region. The name Tafu translates to "tough" and they're just that! A full stainless blade, water resistance pakka wood handle/ferrule and steel tang inserts not only make this knife a tank, but also will offer a bit more weight and confidence in the hand! However, the utilization of heavier materials in the handle/tang construction allows the knife to maintain a mid weight cutting feel despite its more robust feel.
The Ittetsu Tafu is a great knife for beginners to Japanese knives, or professionals that work in high output/fast paced environments. With enough meat behind the edge to resist chipping, water resistant handle, and a stainless blade these knives are there when you need them, and never something you have to worry about.
The Knife
The word "Santoku" translates to "three virtues" and refers to slicing, dicing, and chopping, or meat, fish, and vegetables, depending on who you ask. The name highlights the extreme versatility of the shape, which is why we recommend it most to home cooks. Santokus are typically in the 165 mm (6.5 inch) to 180 mm (8 inch) length range. They generally have a gentle curve that sweeps up toward the tip, so they can easily be used with an up and down chopping motion or a rocking motion.
The Gyuto is the Japanese equivalent of the western chef's knife. The gyuto differs from the chef's knife as they usually have a much flatter profile that while can still be used in a rocking motion, excels in a push cut or chopping motion. Designed to be an all purpose knife that can slice, dice, chop, and rock there isn't a task in the kitchen a gyuto cant handle and its the first shape we recommend people add to their collection.
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
