Kagekiyo White steel 2 Gyuto knife 210mm (8.3") Magnolia Wood Urushi lacquer handle - Knife-Life - Best Japanese Knife Store
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SKU: BB#60722-G210WS2
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Kagekiyo White steel 2 Gyuto knife 210mm (8.3") Magnolia Wood Urushi lacquer handle

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Baba Hamono Kagekiyo Gyuto knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 210mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.

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4
08/16/2021

The knife and the service were both amazing. Right out of the box, it's razor-sharp and quite robust. It has a nice feel and weight in the hand and has been a pleasure to use thus far. The delivery and service were both excellent. I've also ordered the Petty.

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Baba Hamono Kagekiyo Gyuto knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 210mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi. This knife has mirror polished choil and very thin edge. The perfect blade shape, balance, and Hitachi carbon steel White steel 2 (Shirogami #2) will guarantee excellent cutting ability and sharpness, but rust resistance is low. To prevent corrosion, please wipe the blade to dry after every use. Baba Hamono Kagekiyo Gyuto knife is a perfect choice for home "Everyday" cooking and highly recommended for professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Gyuto
Brand Baba Hamono
Knife Style Japanese Traditional
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 345/13,59
Blade Lenth (mm/inch) 210/8,3
Blade Height at Base/Heel (mm/inch) 46/1,81
Blade Thickness above heel (mm/inch) 3/0
Blade Thickness above tip (mm/inch) 1,8/0
Blade Steel / Core steel White steel 2
Blade Core Hardness 63HRC
Blade Construction / Structure Warikomi/ Inserted core steel
Blade Cladding Steel Carbon steel
Knife Handle Material Magnolia Wood lacquer with Urushi
Handle Bolster No
Total Knife Weight (g/Oz) 147/5,19
Hand-sharpened Yes
Place of Origin Sakai Japan
Gyuto knife is a multipurpose knife, analogous to the European Chef knife. In Japanese "Gyuto" means "cow sword", as it was originally designed for cutting large chunks of beef. But unlike the European Chef knife, the Japanese Gyuto knife is thinner and made of harder steel. Usually, Gyuto blade lengths from 180 to 300mm (most popular 180mm; 210mm, and 240mm). The handle can be as Western same as Japanese style. Gyuto is the real King of the kitchen. With this knife, you can do just about anything (meat, fish, vegetables, fruit). With Gyuto you can chop, slice, julienne, dice.

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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