Tosaichi Nashiji Gyuto 210 mm

Blade Length 210 mm
Total Length 335 mm
Steel Gingami #3 stainless steel 
Handle Pakka Wood 
Ferrule N/A
Rockwell 61-62
Height Spine to heel 45 mm
Width at Spine 2 mm

Made in a factory setting in the Tosa region using a unique process called roll forging. This technique blends modern manufacturing with traditional forging techniques giving the knife the benifit of both worlds; a beautifully made knife with great fit and finish and supremely sharp with great edge retention.

The Gyuto is the Japanese equivalent to a standard french style chef's knife and is an essential for the professional cook/chef. It is the most versatile knife shape available and is adept at slicing, dicing and chopping; can be used to breakdown fish and perform other butchery tasks and pretty much anything else you can throw at it.

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.

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