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Kaneshige Nashiji | 210 Gyuto Knife
We are proud to be now stocking Kaneshige in Australia. Their Nashiji series are a stainless steel option crafted with one of our favourite steels, Ginsan silver #3. These knives are a great middle ground for those new to Japanese knives. Thin enough for decent cut feel but not too thin as to worry about use too much.
- Kaneshige Japanese Gyuto Knife
- Kasumi, Nashiji Finish
- 210mm Gyuto Knife
- Ginsan (Silver #3) Stainless Steel Core
- Stainless Steel Cladding
- Walnut Handle, Buffalo Ferrule
- Crafted in Japan
- Edge Length: 213mm |Overall Length: 369mm | Blade Height: 46mm | Weight: 136g
- Blade Thickness: (A) 1.9 (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.
. Darkness of core steel (on edge) does vary, these are etched by hand and variation will occur :)
Japanese 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.
We are proud to be now stocking Kaneshige in Australia. Their Nashiji series are a stainless steel option crafted with one of our favourite steels, Ginsan silver #3. These knives are a great middle ground for those new to Japanese knives. Thin enough for decent cut feel but not too thin as to worry about use too much.
- Kaneshige Japanese Gyuto Knife
- Kasumi, Nashiji Finish
- 210mm Gyuto Knife
- Ginsan (Silver #3) Stainless Steel Core
- Stainless Steel Cladding
- Walnut Handle, Buffalo Ferrule
- Crafted in Japan
- Edge Length: 213mm |Overall Length: 369mm | Blade Height: 46mm | Weight: 136g
- Blade Thickness: (A) 1.9 (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.
. Darkness of core steel (on edge) does vary, these are etched by hand and variation will occur :)
Japanese 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.
$79.20
Original: $264.00
-70%Kaneshige Nashiji | 210 Gyuto Knife—
$264.00
$79.20Description
We are proud to be now stocking Kaneshige in Australia. Their Nashiji series are a stainless steel option crafted with one of our favourite steels, Ginsan silver #3. These knives are a great middle ground for those new to Japanese knives. Thin enough for decent cut feel but not too thin as to worry about use too much.
- Kaneshige Japanese Gyuto Knife
- Kasumi, Nashiji Finish
- 210mm Gyuto Knife
- Ginsan (Silver #3) Stainless Steel Core
- Stainless Steel Cladding
- Walnut Handle, Buffalo Ferrule
- Crafted in Japan
- Edge Length: 213mm |Overall Length: 369mm | Blade Height: 46mm | Weight: 136g
- Blade Thickness: (A) 1.9 (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.
. Darkness of core steel (on edge) does vary, these are etched by hand and variation will occur :)
Japanese 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.
