Description
Tojiro Color Series – 210mm Gyuto
R890.00
There’s always a high demand from professional chefs and culinary students for good quality, durable knife at an affordable price.
The Tojiro Color Series is a great choice. The knives use Molybdenum Vanadium steel with Tojiro’s great grinds and nice sharpness out of the box. The handles are made from a durable elastomeric resin with antibacterial finish.
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.
Gyuto (Chefs Knife):
The Gyuto is a Japanese designed chef’s knife. Gyutos vary widely in design but generally range from 210mm to 270mm in length though smaller and larger examples can be found. Like the familiar western style chef’s knife, Gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work.
Knife Specifications:
Knife Shape: Gyuto
Blade Length: 210mm
Steel Type: Molybdenum Vanadium steel
Rockwell Hardness: 60
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Only 2 left in stock
Related Products
Narihira – Gyuto 210mm
Narihira
Narihira knives are manufactured by Fuji Cutlery Co., Ltd.
The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control to obtain great knives suitable for chefs, home cooks and professionals at a great price.
Gyuto (Chefs Knife):
The Gyuto is a Japanese designed chef’s knife. Gyutos vary widely in design but generally range from 180mm to 270mm in length though smaller and larger examples can be found. Like the familiar western styled chef’s knife, Gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work.
Molybdenum Vanadium Stainless steel:
AUS 8 is a high carbon, low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.
It has added Vanadium to give the steel more hardness. This steel is very easy to sharpen to a razor edge but it will dull relatively quickly compared to high-carbon.
Knife Specifications:
Knife Shape: Gyuto
Blade Length: 210mm
Steel Type: Molybdenum Vanadium Steel
Rockwell Hardness: 59
Handle Material: Western Handle
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Tojiro Color Series – 150mm Honosuki ( Right Handed )
Honesuki:
Honesukis are boning knives specifically designed for parting out poultry. These knives are stiff and robust with pointed tips and a triangular profile. Honesukis are often single bevel knives so users should be aware of how to maintain knives with this type of grind. While honesukis are very robust knives they are intended to cut through the joints of a bird, not cleave through the bone. To split a bird consider either a heavier cleaver or a western deba.
Knife Specifications
Knife Type: Honesuki ( boning knife )
Material: Molybdenum Vanadium Steel
Blade Length: 150mm
Rockwell Hardness: 60
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Katsushige Anryu – Kurouchi Nakiri 165mm
Katsushige Anryu
Knife making is in Anryu san’s blood. His family started as knife makers in the early 1870’s. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth generation knife maker and has been working as a blacksmith for well over 50 years. Anryu San is also one of the founders of Takefu Knife Village in Echizen, Japan.
The blade are made from White Paper #2 steel as the core. A soft iron, multi-layer cladding is added using a hammer forged san-mai technique to help with corrosion.
Nakiri:
Nakiris are double bevel knives designed specifically for working with vegetables. Nakiris are characterized by their flat profiles and squared off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. Nakiris are often ground thin to optimize performance and they benefit from a refined cutting edge. A similar design is the traditional single bevel usuba which is also designed specifically for use on vegetables.
Knife Specifications:
Knife Shape: Nakiri
Blade Length: 165 mm
Steel Type: Shirogami # 2 (White Paper #2)
Rockwell Hardness: 61:63
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected
Tojiro DP -150mm Boning knife
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.
Boning knife:
Thes boning knives are made in the traditional Western Style. These Boning knives are rigid without any flex and can be treated a bit more roughly than a Gyuto, but you still need to think about what you are doing.
Great for jobs such as Frenching lamb racks, tunnel boning or breaking down primal cuts of meat.
Knife Specifications
Knife Type: Boning
Material: VG10 Stainless
Blade Length: 165mm
Rockwell Hardness: 60:61
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Yu Kurosaki Kurouchi AS – Gyuto 210mm
Kurosaki-san started as a blacksmith at a very young age, starting working at Takefu knife village at the age of 17 and apprenticed under Hiroshi Kato and Katsushige Anryu and ended up as the youngest master blacksmith at Takefu knife village.
His knives are renowned world wide for there unique look and amazing performance!
Aogami Super Steel:
The blade is made from Aogami Super – really easy to sharpen, holds a super fine edge, cuts like silk and is very rugged for its hardness. The super hard steel is then cladded in a softer stainless steel to help lower the possibility of rusting.
Gyuto (Chefs Knife):
The Gyuto is a Japanese designed chef’s knife. Gyutos vary widely in design but generally range from 210mm to 270mm in length though smaller and larger examples can be found. Like the familiar western styled chef’s knife, Gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work.
Knife Specifications:
Knife Shape: Gyuto
Blade Length: 210 mm
Steel Type: Aogami Super
Rockwell Hardness: 63:64
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Saya Knife Cover – Gyuto 210mm
The design of the Japanese saya cover has not changed much for hundreds of years. Japanese Magnolia wood is traditionally used for these covers as it does a great job protecting the blade. Its soft, moisture-resistant and contains no strong resins that might cause corrosion in high carbon steel.
Please note that each product my vary in appearance because of the Magnolia wood used for the saya Covers. The saya you receive will be unique and slightly different from the image.
- Each wooden saya covers fit varies slightly due to the natural factors (humidity, dryness etc.), also each knife shape is unique, your knife may not fit this wooden saya. To purchase saya for knives you own, please bring your knives in to the JPN Concept Store in Salt River, Cape Town. We will personally fit your knife with a saya.
- Our Magnolia Wood Saya covers fits the following knives on our online shop – Katsushige Anryu – Kurouchi – Gyuto 210mm, Masakage Mizu – Gyuto 210mm, Takamura – Gyuto 210mm, Tojiro Color – Gyuto 210mm, Tojiro Shirogami – Gyuto 210mm
- Kitchen Samurai does not accept returns, exchanges or refunds of saya covers. All sales of saya covers are final.
FREE SHIPPING for orders over R500
Takamura R2 – Petty 150mm
Terukazu Takamura’s knives are known to be refined with a super sharp long lived edge. They have gained recognition worldwide by chefs and even ranked #1 in a consumer test report by Smarson in Sweden, beating out every “top of the line” European knife in the running. His knives are a favorite of Noma’s Rene Redzepi and definitely a Kitchen Samurai favorite!
The Takamura Akagouhan Line is made from a R2 Powdered steel that keeps a super sharp edge for a long time between sharpening. R2 is a high speed powder stainless steel made by Takefu Special steel Co. Ltd. For some knife makers, this is a ideal for knife making like Takamura-san. It has great hardness of greater than 63 HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that hammer forging is not necessary.
Petty:
This knife is used for smaller jobs that are done on a cutting board. Perfect for slicing shallots, garlic, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
Knife Specifications:
Knife Shape: Petty
Blade Length: 150mm
Steel Type: R2 Powdered Stainless Steel
Rockwell Hardness: 63
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
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