Sakai Genkichi Kurouchi Warikomi White steel 2 Gyuto knife 210mm (8.2") Magnolia Wood with Akebono-Nuri Urushi Lacque - Knife-Life - Best Japanese Knife Store
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SKU: SG#02302
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Sakai Genkichi Kurouchi Warikomi White steel 2 Gyuto knife 210mm (8.2") Magnolia Wood with Akebono-Nuri Urushi Lacque

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This "OLD SCHOOL" Gyuto knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 210mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard core steel between softer steel) using White steel 2 as a core. Japanese traditional knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished.

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This "OLD SCHOOL" Gyuto knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 210mm long blades are hand-forged in the Japanese traditional method "Warikomi" (Inserted hard steel between softer) using White steel 2 carbon steel as a core. Japanese traditional knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished. This resin-finished provides excellent non-slip, waterproof, and antibacterial properties to the handle. The perfect blade shape and White steel 2 as a core will guarantee excellent cutting ability and sharpness but low rust resistance. To prevent corrosion, please wipe the blade to dry after every use. Genkichi Petty knife is a perfect choice for home "Everyday" cooking and is highly recommended for professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Gyuto
Brand Sakai Genkichi
Knife Style Japanese Traditional
Total Knife Lenth (mm/inch) 344/0
Blade Lenth (mm/inch) 210/0
Blade Height at Base/Heel (mm/inch) 0/0
Blade Thickness above heel (mm/inch) 0/0
Blade Thickness above tip (mm/inch) 0/0
Blade Steel / Core steel White steel 2
Blade Core Hardness 63HRC
Blade Construction / Structure Warikomi/ Inserted core steel
Blade Cladding Steel White steel 2
Knife Handle Material Magnolia Wood lacquer with Akebono-Nuri Urushi
Total Knife Weight (g/Oz) 150/0
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.

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