Shigeki Tanaka Ginsan Nashiji Gyuto 210 mm

Shigeki Tanaka started his blacksmith journey when he apprenticed in the Takefu knife village near Echizen city for three years. A region renowned for it's cutlery making and forging techniques he learned the intricacies of hand forging blades used for food production there. He later moved back to Miki City to continue his work at his Family's shop where they primarily made sickles and other agricultural tools. Now the shop focuses on Kitchen knives and has gained a reputation worldwide for producing some of the best knives available. 

The Gyuto is an essential for any professional and is the Japanese equivalent to a standard western style Chef's Knife. It is the most versatile knife available and can complete just about any task you toss it's way. Adept and slicing, chopping, mincing and can even be used quite effectively to break down larger fish. A great option for the home cook who feels comfortable using something of this length.

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.