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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

Preliminary price $378.00

Sold out

Hand forged and honed in Niigata Japan by 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 core of the knife in shirogami 2 (white#2), stands out for its purity and thereby ability to be sharpened extremely sharp. The knife edge is formed ultra fine and the thin profile of the blade ensures an extraordinary cutting ability.

Specs
  • Brand:
  • Blacksmith: Mutsumi Hinoura 日野浦睦
  • Profile: Gyuto
  • Blade length: etc
  • Weight: 190 grams

Maintenance & Care

Rinse and dry the knife thoroughly right after use, and never leave it in water. Never put it in the dishwasher. Wipe the blade as you go when you cut citrus, tomato or onion, for example. If the knife will go unused for a while, give the blade a thin coat of camellia oil. Patina is completely normal and not a defect. Use a wooden or plastic cutting board, not glass, stone or marble. Store the knife on a magnetic strip, in a knife block or in a saya, so the edge doesn't knock against other things. Keep it sharp on a whetstone, and give it a few passes on a leather strop now and then.
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.

Usage:
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

Carbon steel is the classic Japanese knife steel. It can be hardened to a high hardness, takes a very sharp edge and is usually easy to resharpen. The best-known types are Shirogami (white steel) and Aogami (blue steel).

Carbon steel contains little or no chromium, so it reacts with moisture and acid. Over time the steel develops a grey to dark patina, and it can rust if left wet. Many of our carbon knives have a carbon steel core in a cladding of stainless steel or soft iron. With stainless cladding, only the exposed core along the edge needs extra care. With iron cladding, the whole blade does.

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