Tadafusa Aogami Nashiji Gyuto(Chef Knife) 210mm
$169.30 $242.65
Like the Santoku (All-purpose) kitchen knife, the Gyuto (Chef/Cook) Kitchen knife stands out with its quality and its finish. The way the Walnut handle blends with the Integral bolster and the Nashiji (Pear skin) finish down to the grind pattern on the blade of the knife is a true example of the blacksmith’s skill.
When I first received the 210mm Gyuto I found that the extra length and weight suited my hand a little better than the 180mm Gyuto. As a result, I decided to compare the two knives by prepping the same ingredients for the Stir Fry Pork mince with cabbage and Asian vegetable. From dicing the garlic, ginger, chilies, and red onions to shredding the Cabbage and Asian vegies the 210mm Gyuto performed as well as the 180mm. However, as I do have quite large hands, I found the 210mm Gyuto had a slightly better “feel”. If you want a very high-quality handmade kitchen knife from Japan either the 180mm or this 240mm Gyuto will be a terrific addition to your kitchen.
About Gyuto (牛刀): (Chef/Cook) Japanese Kitchen Knives
Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!
Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge.
Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!
Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge
Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.