Tojiro Hammered Kurouchi Gyuto 210mm
R2,850.00
Tojiro
Tojiro is one of the few manufacturers 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. As a result, they can deliver high quality because they are committed to being directly involved in every aspect of making their knives.
VG10 Stainless Steel:
VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content, which allows it to be heat treated to higher hardness levels, thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time. It’s easy to maintain stainless steel with a great balance between edge retention, sharpness and durability.
Most Japanese knives are made with much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
In stock
Gyuto
Gyuto (Chef’s) Knife (牛刀包丁 – pronounced: Gyūtō Bōchō) literally translated from Japanese means ‘Cow Blade’. ‘Gyu’ means Cow and ‘to’ means blade. The name stems from its original use to slice and disjoint large cuts of beef. These days the Gyuto is comparable to the Western-styled chef knife and is viewed as an all-rounder in the kitchen.
The Gyuto is the ultimate multi-purpose kitchen knife and is perfect for chopping, slicing, mincing and dicing boneless meat, fish, vegetables, fruit and herbs. The blade profile is well suited for tap-chop or thrust-cut. The slight curve from the middle of the blade leading to its pointed edge is used to rock-chop. Its name also suggests that it is perfect for cutting meat and doing light butcher work. It can be used to pull-cut softer meats or to push-cut more muscular cuts of meat.
The Gyuto features a longer blade providing versatility for cutting larger produce while the tip of the blade allows it to be nimble enough for precision work. The edge is flat from the heel to the belly with a slightly rounded profile from the belly to the tip. The hard steel used in manufacturing makes the double-bevel edge much sharper than Western chef’s knives and retains the ultra-sharp edge for much longer.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
| Blade Length |
210mm |
|---|---|
| Knife Total Length |
340mm |
| Weight |
132g |
| Blade Height |
45mm |
| Edge |
50/50 |
| Handle |
Magnolia with resin ferrule |
Tyler –
Really nice knife, has a clear protective coating to protect the finish. The knife comes extremely sharp out if the box. Performance when cutting is insanely good. Handle and ferrule have a nice finish. The knife is also extremely light. The knife is a slight bit tip heavy but its barely noticeable. Over all an amazing knife.
James (verified owner) –
Excellent knife, has extremely good edge retention and is very sharp when sharpened the right way