✨ New Arrivals Just Dropped!Explore
HomeStore

Hitohira Kikuchiyo Yohei | 210 Gyuto Knife (Ginsan Kasumi)

Product image 1
1 / 6
+1

Hitohira Kikuchiyo Yohei | 210 Gyuto Knife (Ginsan Kasumi)

Hand crafted in Ginsan stainless steel by renowned blacksmith Kikuchiyo and sharpened by Sakai's finest convex sharpener, Yohei.

  • Hitohira Kikuchiyo Yohei Japanese Chef Knife
  • 210mm Kasumi Gyuto Knife
  • Kikuchiyo Blacksmith
  • Yohei Sharpener
  • Ginsan Silver #3 (Stainless Steel), Stainless Clad
  • Ebony WA Handle, Buffalo Ferrule
  • Hand-Crafted in Japan

  • Edge Length: 195mm | Overall Length: 350mm | Blade Height: 49mm | Weight: 160g
  • Blade Thickness: (A) 2.6 (B) 1.9 (C) 0.8

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

  
Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Gyuto (Chef Knife)

The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.

    Hand crafted in Ginsan stainless steel by renowned blacksmith Kikuchiyo and sharpened by Sakai's finest convex sharpener, Yohei.

    • Hitohira Kikuchiyo Yohei Japanese Chef Knife
    • 210mm Kasumi Gyuto Knife
    • Kikuchiyo Blacksmith
    • Yohei Sharpener
    • Ginsan Silver #3 (Stainless Steel), Stainless Clad
    • Ebony WA Handle, Buffalo Ferrule
    • Hand-Crafted in Japan

    • Edge Length: 195mm | Overall Length: 350mm | Blade Height: 49mm | Weight: 160g
    • Blade Thickness: (A) 2.6 (B) 1.9 (C) 0.8

    * As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

      
    Japanese Kitchen Knives & Whetstones Australia

    Japanese Kitchen Knife | Gyuto (Chef Knife)

    The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
    With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
    If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.

      $222.00

      Original: $740.00

      -70%
      Hitohira Kikuchiyo Yohei | 210 Gyuto Knife (Ginsan Kasumi)—

      $740.00

      $222.00

      Description

      Hand crafted in Ginsan stainless steel by renowned blacksmith Kikuchiyo and sharpened by Sakai's finest convex sharpener, Yohei.

      • Hitohira Kikuchiyo Yohei Japanese Chef Knife
      • 210mm Kasumi Gyuto Knife
      • Kikuchiyo Blacksmith
      • Yohei Sharpener
      • Ginsan Silver #3 (Stainless Steel), Stainless Clad
      • Ebony WA Handle, Buffalo Ferrule
      • Hand-Crafted in Japan

      • Edge Length: 195mm | Overall Length: 350mm | Blade Height: 49mm | Weight: 160g
      • Blade Thickness: (A) 2.6 (B) 1.9 (C) 0.8

      * As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

        
      Japanese Kitchen Knives & Whetstones Australia

      Japanese Kitchen Knife | Gyuto (Chef Knife)

      The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
      With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
      If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.