Tadafusa Aogami Nashiji Gyuto 180mm
$208.85 $236.35
The Tadafusa Aogami Nashiji 180mm Gyuto (Chef/Cook) hand-made Japanese 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.
The first thing I noticed when I picked up this beautiful knife is that it is a little lighter than the Santoku but still has that solid knife feel. I trialed this knife by using it to prep the ingredients for a Stir Fry Pork mince with cabbage and Asian vegetables.
From dicing the garlic, ginger, and chilies, and slicing the red onions to shredding the Cabbage and Asian vegies the Gyuto performed very well. At 180mm it is one of the shorter Gyuto’s, however, as I live in an apartment with a small kitchen it was a perfect size.
If you want a very high-quality handmade kitchen knife from Japan look no further as this Gyuto will do most of the food prep you need
About Gyuto (Chef/Cook knife) 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
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.