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Yoshida Hamono ZDP Kurouchi | 210 Gyuto Knife
Crafted from high performance stainless steel ZDP189, these knives have high sharpness potential as sharpened throughout their life. The handmade rustic kurouchi finish exudes authentic Japanese style.
- Yoshida Hamono Stainless Steel Japanese Knife
- 210mm Gyuto Knife
- ZDP189 Stainless Steel
- Kurouchi - Rustic Finish
- Stainless Clad
- Octagonal Rosewood Handle
- Out of box sharpness: circa 80%
- Pakka Ferrule
- Hand-Crafted in Japan
- Edge Length: 212mm |Overall Length: 353mm | Blade Height: 45mm | Weight: 145g
- Blade Thickness: (A) 2.1 (B) 2.0 (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.
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.
Crafted from high performance stainless steel ZDP189, these knives have high sharpness potential as sharpened throughout their life. The handmade rustic kurouchi finish exudes authentic Japanese style.
- Yoshida Hamono Stainless Steel Japanese Knife
- 210mm Gyuto Knife
- ZDP189 Stainless Steel
- Kurouchi - Rustic Finish
- Stainless Clad
- Octagonal Rosewood Handle
- Out of box sharpness: circa 80%
- Pakka Ferrule
- Hand-Crafted in Japan
- Edge Length: 212mm |Overall Length: 353mm | Blade Height: 45mm | Weight: 145g
- Blade Thickness: (A) 2.1 (B) 2.0 (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.
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.
$90.00
Original: $300.00
-70%Yoshida Hamono ZDP Kurouchi | 210 Gyuto Knife—
$300.00
$90.00Description
Crafted from high performance stainless steel ZDP189, these knives have high sharpness potential as sharpened throughout their life. The handmade rustic kurouchi finish exudes authentic Japanese style.
- Yoshida Hamono Stainless Steel Japanese Knife
- 210mm Gyuto Knife
- ZDP189 Stainless Steel
- Kurouchi - Rustic Finish
- Stainless Clad
- Octagonal Rosewood Handle
- Out of box sharpness: circa 80%
- Pakka Ferrule
- Hand-Crafted in Japan
- Edge Length: 212mm |Overall Length: 353mm | Blade Height: 45mm | Weight: 145g
- Blade Thickness: (A) 2.1 (B) 2.0 (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.
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.
