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Sakai Takayuki Homura Guren | 225 Gyuto Knife

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Sakai Takayuki Homura Guren | 225 Gyuto Knife

Forged by master blacksmith Itsuo Doi from Aogami #2 steel, these knives are getting more and more rare. Perhaps the last delivery we will receive of this line.

  • Sakai Takayuki Homura Guren Japanese Knife
  • Blacksmith Itsuo Doi
  • 225mm Gyuto Knife
  • Aogami (Blue) #2 / Soft Iron Clad
  • Tsuchime Kurouchi finish
  • Burnt Oak Handle
  • Hand Crafted in Sakai-Osaka, Japan
  • Edge Length: 208mm | Overall Length: 374mm | Blade Height: 55mm | Weight: 243g
  • Blade Thickness: (A) 2.9 (B) 2.5 (C) 1.1

 

* 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 kitchen knives will change colour (patina) during use, care is required to prevent surface rust

   

Japanese Kitchen Knives, Whetstones & Woodworking Tools 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.


Forged by master blacksmith Itsuo Doi from Aogami #2 steel, these knives are getting more and more rare. Perhaps the last delivery we will receive of this line.

  • Sakai Takayuki Homura Guren Japanese Knife
  • Blacksmith Itsuo Doi
  • 225mm Gyuto Knife
  • Aogami (Blue) #2 / Soft Iron Clad
  • Tsuchime Kurouchi finish
  • Burnt Oak Handle
  • Hand Crafted in Sakai-Osaka, Japan
  • Edge Length: 208mm | Overall Length: 374mm | Blade Height: 55mm | Weight: 243g
  • Blade Thickness: (A) 2.9 (B) 2.5 (C) 1.1

 

* 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 kitchen knives will change colour (patina) during use, care is required to prevent surface rust

   

Japanese Kitchen Knives, Whetstones & Woodworking Tools 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.


$161.40

Original: $538.00

-70%
Sakai Takayuki Homura Guren | 225 Gyuto Knife—

$538.00

$161.40

Description

Forged by master blacksmith Itsuo Doi from Aogami #2 steel, these knives are getting more and more rare. Perhaps the last delivery we will receive of this line.

  • Sakai Takayuki Homura Guren Japanese Knife
  • Blacksmith Itsuo Doi
  • 225mm Gyuto Knife
  • Aogami (Blue) #2 / Soft Iron Clad
  • Tsuchime Kurouchi finish
  • Burnt Oak Handle
  • Hand Crafted in Sakai-Osaka, Japan
  • Edge Length: 208mm | Overall Length: 374mm | Blade Height: 55mm | Weight: 243g
  • Blade Thickness: (A) 2.9 (B) 2.5 (C) 1.1

 

* 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 kitchen knives will change colour (patina) during use, care is required to prevent surface rust

   

Japanese Kitchen Knives, Whetstones & Woodworking Tools 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.