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Ajikataya Tsuchime White #2 Gyuto 240mm Riisgaard Curly Oak Handle - Tetogi
Ajikataya Tsuchime White #2 Gyuto 240mm Riisgaard Curly Oak Handle - Tetogi
Ajikataya Tsuchime White #2 Gyuto 240mm Riisgaard Curly Oak Handle - Tetogi
Ajikataya Tsuchime White #2 Gyuto 240mm Riisgaard Curly Oak Handle - Tetogi
Ajikataya Tsuchime White #2 Gyuto 240mm Riisgaard Curly Oak Handle - Tetogi
Ajikataya Tsuchime White #2 Gyuto 240mm Riisgaard Curly Oak Handle - Tetogi
Ajikataya Tsuchime White #2 Gyuto 240mm Riisgaard Curly Oak Handle - Tetogi

Ajikataya

Ajikataya Tsuchime White #2 Gyuto 240mm Riisgaard Curly Oak Handle

Regular price $394.00

Out of stock

Hand-forged and polished in Niigata Japan by the highly respected blacksmith Mutsumi Hinoura.

The knife is built with a hard core of shirogami #2, surrounded by a soft layer of steel on each side.

The shirogami 2 (white#2) core of the knife is characterized by its purity and thus its ability to be sharpened extremely sharp. The blade edge is formed ultra-fine and the thin profile of the blade ensures an extraordinary cutting performance.

Specs
  • Fire: Hitohira
  • Blacksmith: Mutsumi Hinoura 日野浦睦
  • Profile: Gyuto
  • Blade length: etc
  • Weight: 190 gram

Maintenance & Care
  1. Clean and dry the knife thoroughly after use: Avoid leaving water or dirt on the knife for a long time, as this can cause rust.
  2. Avoid acidic and alcoholic foods: Acids and alcohol can react with carbon steel and cause corrosion. Avoid cutting these foods with your carbon steel knives.
  3. Use oil for care: After cleaning, apply a small amount of mineral oil or food-grade lubricant to the surface of the blade to protect against rust.
  4. Never put the knife in the dishwasher
Hitohira Togashi Blue #1 Stainless Clad Migaki Gyuto 270mm Ziricote Handle - Tetogi
Gyuto

Precise, versatile and sharp kitchen knife ideal for cutting and chopping.

Carbon steel

Sharp, durable and traditional; perfect for culinary precision.

Hitohira Togashi Blue #1 Stainless Clad Migaki Gyuto 270mm Ziricote Handle - Tetogi

Gyuto

Gyuto is a versatile Japanese kitchen knife whose name translates to "cow sword".
This knife is typically a Japanese variant of Western chef's knives and is designed to handle a wide range of tasks in the kitchen. Typically, the length of a varies Gyuto-knife between 210 mm and 270 mm, with 240 mm being the most common length.

Use:
With a slimmer profile and a sharper edge than many Western chef's knives, er Gyuto ideal for precision tasks such as cutting, chopping, slicing and filleting meat, fish and vegetables.

Shirogami #2 (White Carbon Steel)

Shirogami, also known as white steel, is a traditional Japanese steel type known for its high purity and easy grindability. It has excellent cutting ability and is easy to sharpen, making it a popular choice among knife enthusiasts. However, Shirogami steel tends to rust more easily and requires more maintenance.

Compared to Shirogami steel, blue Aogami steel has a higher carbon and chromium content, resulting in even better cutting ability and some rust resistance. Blue Aogami steel, however, is more difficult to sharpen and requires more maintenance to prevent rusting.

Carbon steel

Known for extraordinary sharpness and longevity, carbon steel knives are created from an alloy of iron and carbon. This combination results in impressive hardness, ideal for precise cutting.

Although carbon steel can develop patina and rust upon contact with oxygen and water, many chefs prefer this aesthetic process. Chefs and food enthusiasts appreciate the knife's ability to maintain a sharp edge and resist wear and tear, making them preferred tools in the kitchen.

Experience the reliable quality and durability of carbon steel knives suitable for cooking professionals and enthusiasts.

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