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Hitohira TD | 210 Gyuto Knife (Blade Only / No Handle)

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Hitohira TD | 210 Gyuto Knife (Blade Only / No Handle)

A well-known knife (released under many different brands), crafted in Sanjo since 1948. 

 

Supplied with no handle, these blades are a great option for those making their own, or purchasing unique handles elsewhere. We are not currently carrying out handling on-site, but can help guide you.

  • Hitohira TD Japanese Chef Knife
  • 210mm Gyuto Knife Blade (No Handle)
  • Steel Type (please select):
    • Aogami (Blue) #2 - Stainless Clad (Kurouchi)
    • SLD - Semi-Stainless Steel (Tsuchime)
  • Soft Stainless Cladding
  • No Handle
  • Crafted in Niigata, Japan
  • Edge Length: 213mm | Overall Length: 303mm | Blade Height: 48mm | Weight: 131g
  • Blade Thickness: (A) 3.4 (B) 2.1 (C) 0.9
    Japanese Knife Thickness Measurement Diagram

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

* High carbon steel (found in the core / edge of these blades) will change colour (patina) during use, care is required to prevent surface rust.

  
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.

A well-known knife (released under many different brands), crafted in Sanjo since 1948. 

 

Supplied with no handle, these blades are a great option for those making their own, or purchasing unique handles elsewhere. We are not currently carrying out handling on-site, but can help guide you.

  • Hitohira TD Japanese Chef Knife
  • 210mm Gyuto Knife Blade (No Handle)
  • Steel Type (please select):
    • Aogami (Blue) #2 - Stainless Clad (Kurouchi)
    • SLD - Semi-Stainless Steel (Tsuchime)
  • Soft Stainless Cladding
  • No Handle
  • Crafted in Niigata, Japan
  • Edge Length: 213mm | Overall Length: 303mm | Blade Height: 48mm | Weight: 131g
  • Blade Thickness: (A) 3.4 (B) 2.1 (C) 0.9
    Japanese Knife Thickness Measurement Diagram

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

* High carbon steel (found in the core / edge of these blades) will change colour (patina) during use, care is required to prevent surface rust.

  
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.

Select Blade Type
From $128.00
Hitohira TD | 210 Gyuto Knife (Blade Only / No Handle)—
$128.00

Description

A well-known knife (released under many different brands), crafted in Sanjo since 1948. 

 

Supplied with no handle, these blades are a great option for those making their own, or purchasing unique handles elsewhere. We are not currently carrying out handling on-site, but can help guide you.

  • Hitohira TD Japanese Chef Knife
  • 210mm Gyuto Knife Blade (No Handle)
  • Steel Type (please select):
    • Aogami (Blue) #2 - Stainless Clad (Kurouchi)
    • SLD - Semi-Stainless Steel (Tsuchime)
  • Soft Stainless Cladding
  • No Handle
  • Crafted in Niigata, Japan
  • Edge Length: 213mm | Overall Length: 303mm | Blade Height: 48mm | Weight: 131g
  • Blade Thickness: (A) 3.4 (B) 2.1 (C) 0.9
    Japanese Knife Thickness Measurement Diagram

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

* High carbon steel (found in the core / edge of these blades) will change colour (patina) during use, care is required to prevent surface rust.

  
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.