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Konosuke Sakai Madei Sumiiro | 240mm Gyuto Knife
We are enamoured with our new offering from the renowned Konosuke Sakai. Attention to detail is second to none, amazing value for this level of performance..
- Konosuke Madei Sumiiro Japanese Gyuto Knife 墨色
- Blacksmith: Takahiro Nihei 二瓶貴大
- Kuro Nashiji Finish
- 240mm Gyuto Knife
- SLD (Semi-Stainless Steel) Core, Soft Stainless Cladding
- HRC - 65+
- Burnt Chestnut Handle, Buffalo Ferrule
- Octagonal Shape
- Hand Crafted in Japan
- Edge Length: 244mm | Overall Length: 398mm | Blade Height: 49mm | Weight: 179g
- Blade Thickness: (A) 3.6 (B) 2.5 (C) 0.7
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* Semi-stainless steel (found in the core / edge of this chef knife) requires some care to prevent surface rust.
.
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 enamoured with our new offering from the renowned Konosuke Sakai. Attention to detail is second to none, amazing value for this level of performance..
- Konosuke Madei Sumiiro Japanese Gyuto Knife 墨色
- Blacksmith: Takahiro Nihei 二瓶貴大
- Kuro Nashiji Finish
- 240mm Gyuto Knife
- SLD (Semi-Stainless Steel) Core, Soft Stainless Cladding
- HRC - 65+
- Burnt Chestnut Handle, Buffalo Ferrule
- Octagonal Shape
- Hand Crafted in Japan
- Edge Length: 244mm | Overall Length: 398mm | Blade Height: 49mm | Weight: 179g
- Blade Thickness: (A) 3.6 (B) 2.5 (C) 0.7
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* Semi-stainless steel (found in the core / edge of this chef knife) requires some care to prevent surface rust.
.
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.
$642.00
Konosuke Sakai Madei Sumiiro | 240mm Gyuto Knife—
$642.00
Description
We are enamoured with our new offering from the renowned Konosuke Sakai. Attention to detail is second to none, amazing value for this level of performance..
- Konosuke Madei Sumiiro Japanese Gyuto Knife 墨色
- Blacksmith: Takahiro Nihei 二瓶貴大
- Kuro Nashiji Finish
- 240mm Gyuto Knife
- SLD (Semi-Stainless Steel) Core, Soft Stainless Cladding
- HRC - 65+
- Burnt Chestnut Handle, Buffalo Ferrule
- Octagonal Shape
- Hand Crafted in Japan
- Edge Length: 244mm | Overall Length: 398mm | Blade Height: 49mm | Weight: 179g
- Blade Thickness: (A) 3.6 (B) 2.5 (C) 0.7
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* Semi-stainless steel (found in the core / edge of this chef knife) requires some care to prevent surface rust.
.
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.
