Tetsuhiro Blue Super Gyuto knife 210mm (8.3") Black paper micarta
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SKU: 863
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Tetsuhiro Blue Super Gyuto knife 210mm (8.3") Black paper micarta

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Gyuto knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 210 mm long blade made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue Super steel as a core. Western-style knife handle made from strong black paper micarta.

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Gyuto knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 210 mm long blade made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon steel Aogami Super as a core. Western-style knife handle made from strong black paper micarta. The blade shape and high carbon steel Aogami Super will guarantee an excellent cutting ability and high sharpness for a long time. The blade corrosion resistance a quite high but it is better to wipe it to dry after use (core steel is not stainless). Tetsuhiro Gyuto knife is an excellent choice for home "Everyday" cooking and it is an excellent first knife for people who wants to start using a Japanese knife. Also highly recommended for professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Gyuto
Brand TetsuhiroTetsuhiro
Knife Style Western Style
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/Inch) 340/13,4
Blade Lenth (mm/Inch) 210/8,3
Blade Height at Base/Heel (mm/Inch) 0/0
Blade Steel / Core steel Blue Super
Blade Core Hardness 62-63HRC
Blade Construction / Structure Warikomi/ Inserted core steel
Blade Cladding Steel Blue Super
Knife Handle Material Black paper micarta
Handle Bolster Yes
Handle style Western
Total Knife Weight (g/Oz) 170/6
Hand-sharpened Yes
Place of Origin Niigata 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 everything (meat, fish, vegetables, fruit). With Gyuto you can chop, slice, julienne, dice ... anything.

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