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Tosaichi Bright Gyuto 210mm
Tosaichi Bright Gyuto 210mm
Tosaichi Bright Gyuto 210mm
Tosaichi Bright Gyuto 210mm
Tosaichi Bright Gyuto 210mm
Tosaichi Bright Gyuto 210mm
Tosaichi Bright Gyuto 210mm
Tosaichi Bright Gyuto 210mm
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  • Load image into Gallery viewer, Tosaichi Bright Gyuto 210mm
  • Load image into Gallery viewer, Tosaichi Bright Gyuto 210mm
  • Load image into Gallery viewer, Tosaichi Bright Gyuto 210mm
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Tosaichi Bright Gyuto 210mm

Regular price
$226.95
Sale price
$226.95
Regular price
$251.95
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Blade Length 210 mm
Total Length 333 mm
Steel Aogami Super
Handle Pakka wood
Ferrule Welded Steel
Rockwell 62-63
Height Spine to heel  45 mm
Width at Spine 2 mm
Weight 187 grams 


The Tosaichi Bright series of knives feature a stainless clad, Aogami-super core hardened to 63HRC, black pakka wood handles with welded steel bolster and a very clean tsuchime finish. Aogami-Super being one of our favourite steels not only to use but to sharpen here at the shop, we’re happy to carry these! With the ease of day-to-day maintenance from the stainless cladding to the keen edge we think a bright would be a great addition to any kit!

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.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • 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.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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