Price: 1.250,00 €
In stock
A traditional Japanese all-purpose kitchen knife designed for cutting meat, fish, vegetables and herbs. The slender, elongated blade allows both precision cutting and fast chopping with rocking motion. The low thickness of the blade (2 mm) ensures exceptional lightness of cutting, while the height of the blade (50 mm) increases control and safety of work.
Overall length: 368 mm
Blade length: 236 mm
Thickness of the blade at the spine: 2 mm
Blade height: 50 mm
Weight: 224 g
Steel: high-carbon, forged – Honyaki – solid knife forged from a single piece of high-carbon steel, differentially hardened, offering maximum sharpness at the cost of greater maintenance requirements
Profile: Gyuto
「登録」 – tōroku – “registered / protected mark / officially registered” 「正宗作」 – Masamune saku – “made by Masamune / the work of Masamune”.
The 正宗 (Masamune) mark is historically associated with top-notch Japanese craftsmanship and refers to a style and tradition derived from a legendary master blacksmith.
The 「作」 mark. (saku) literally means “made by / created by.”
After each use, wash the knife only by hand in warm water and immediately wipe dry.
Do not put in the dishwasher and do not leave the blade wet on the countertop.
Every few uses, apply a thin layer of cooking oil (e.g., camellia oil, mineral oil) to the blade to prevent corrosion.
Store the knife in a dry place, preferably on a magnetic strip or in a scabbard (saya).
The natural patina on the blade is a desirable phenomenon and protects the steel – it should not be removed by aggressive means.
Ready for use in the professional kitchen and collection of the Japanese knife enthusiast.
